Butter Chicken

Definitely not an authentic recipe, I played around with it and this with ground almonds is our current winner dinner! Creamy, spicy and tender – delicious. It takes a while but is very simple as long as you’re organised. Marinate chicken overnight then just grill, set aside while making the sauce and combine.

First marination

450 grams to ½ kg chicken (or 1 lb.)

Juice of one small lemon 

1/2 tsp. Salt

1/2 tsp. Chilli powder (hot or mild, it’s up to you)

  
Second marination

1/2 tsp. turmeric
3/4 tsp. garam masala powder

¾ tbsp. oil

1 tbsp. ginger garlic paste

1/2 cup thick yoghurt

For the sauce:
2 tablespoons Ghee or butter
1 tsp. each of grated ginger garlic 

One cinnamon stick

2 green cardamoms

2 cloves

1 to 2 green chilies depending on how hot you want it.

4 large tomatoes, either crushed or blended.

1 tsp chilli powder (adjust to suit your taste)

2 to 3 tblsp. Ground almonds

1 tsp. garam masala powder

1 tblsp. honey or agave syrup

salt as needed

100 ml cream 

Coriander leaves
Method:

Cut chicken into chunks. Marinate with lemon juice, chili powder and salt for 20 minutes. 

Add ingredients for the second step. Refrigerate overnight.
Grill the chicken, turning so it’s evenly cooked and has a good colour.

  
Melt the ghee in a large frying pan, add dry spices and fry for a min or two. Add ginger garlic paste, green chilies and gently fry.

Add the crushed or blended tomatoes, chilli powder and salt. Mix and cook until the tomato puree becomes thick and begins to leave the sides of the pan

  
Pour in a cup of water, simmer for about 5 minutes

Bring the mix to a boil and simmer for 3 to 5 minutes, add a little more water if it’s too thick. 

Add the cooked chicken and simmer gently for 5 minutes.

Add garam masala and ground almonds, simmer for a couple of minutes.

  
Switch the heat off and stir the cream in. Sprinkle a handful of chopped coriander over the top.