20. May, 2017


Butter chicken is normally made with boneless chicken but I like the bone in and larger pieces so that's what I did! And it was delicious.


Marinade: 1 kg chicken pieces, 1 heaped tablespoon each ginger garlic paste, cumin powder and coriander powder, 2 tablespoons chilli powder, 1/2 tablespoon garam masala, 1 teaspoon each turmeric powder and salt, 1/2 teaspoon saffron.                                     Braising: 50g butter, 1 chopped onion, 1 cinnamon stick, 1 star anise, 1 teaspoon cumin seeds, 1/2 teaspoon fenugreek (methi) seeds, 3 chopped tomatoes, 1 tablespoon tomato paste, 250ml fresh cream, chopped coriander, curry leaves.

Remove the skin from the chicken and place the pieces in a bowl. Add the marinade spices and rub well into the chicken. Add half the fresh cream and toss well. Cover and leave the chicken in the fridge to marinate for as long as you can or at least 2 hours. Melt the butter in a pot on medium heat. Fry the onions, cinnamon stick, star anise, cumin and methi seeds, until the onions are nicely browned. Add the chicken and mix well. Cook for 5-10 minutes then add the tomatoes and tomato paste. Cover the pot and cook until the chicken is done. Then add the other half of the cream and the chopped coriander and stir gently. Cook for 5-10 minutes more on low heat. Garnish with curry leaves and serve with roti or basmati rice. Enjoy!