Wednesday, September 30, 2020

Beautiful Butter Chicken With Chapati And Salad

For the marinade:

4 cloves garlic (peeled)
1 inch of ginger
1 green chilli
lemon juice
pinch of saffron
1 Tablespoon gram (chickpea) flour
2 tsp kashmiri chilli powder
1 tsp cinnamon powder
1 heaped tsp freshly ground coriander seed
1 heaped tsp cumin powder
big pinch salt
200g Strained greek yoghurt (we like Total)
600g diced chicken thighs

For the sauce

1 small onion, finely chopped
small piece cinnamon stick
6 cardamom pods
1 dried bay leaf
thumb size piece of ginger (grated)
1 slit green chilli (deseeded)
5 cloves
75g butter
1 tsp Kashmiri chilli powder
1/2 tsp turmeric
1 heaped tsp coriander powder
2 heaped tbsp tomato puree
175 ml double cream
Methi (fenugreek) leaves, soaked, rinsed and chopped (optional)
chopped coriander
Lemon juice
Good squeeze of honey


For the Marinade:

Make a paste from the ginger, garlic, green chilli, saffron and lemon juice. In a separate bowl combine all the other marinade ingredients (apart from the chicken) and mix well. Add your ginger/garlic paste to this, mix again, then add the chicken to coat. Don’t forget to season well with salt! Leave this in the fridge to marinade for as long as you fancy. Overnight is best, but a few hours will suffice.

When ready to cook- skewer your pieces of chicken and place under a hot grill on a tray for about 20 minutes, turning over half way through cooking and basting with a little melted butter (this will help the charring process). Remove and set aside while you make your sauce.

For the sauce:

Grab your favourite curry pan and get it hot. Toss in the butter and foam. Add the whole spices and leave a moment before adding grated ginger and slit green chilli. Fry briefly before adding chopped onion and a little salt. Fry for 5 minutes or so, stirring frequently. Add tomato puree along with turmeric, chilli powder and coriander and stir to cook out puree and waken up spices. Seconds later add your cream and stir to mix. Add your honey. Turn down the heat to a light simmer while you add your methi leaves (if using), your cooked chicken pieces, chopped coriander and a squeeze of lemon. Taste for seasoning, then EAT!




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