Butter Chicken
Ingredients
Marinade
- 100 mls plain yoghurt
- 1 lime juice only
- 15 grams garlic crushed
- 2.5 cm piece ginger
- 1 tsp ground cumin
- 1 tbsp ground coriander
- 1 tsp garam masala
- pinch paprika
- pinch salt
For the chicken
- 4 chicken breast
- 25 grams butter
- 1/2 lemon
For the sauce
- 100 grams unsalted butter
- 1 onion grated
- 2.5 cm piece ginger
- 2 cloves garlic crushed
- 100 grams tomato puree
- 2 small red chillies
- pinch chilli powder
- 200 mls double cream
- salt and pepper
To serve
- handful fresh coriander
- basmati rice
- naan bread
Instructions
Marinade
- Mix all of the marinade ingredients together in a bowl until well combined. Add the chicken breasts and make sure they’re well covered in the marinade. Set aside to marinate in the fridge for 12 hours, or overnight.
- When the chicken has marinated, preheat the grill to it's highest setting.
- Remove the chicken breasts from the marinade, shaking off any excess, and grill for 3-4 minutes on each side, or until the coating is golden-brown.
- Baste the chicken breasts with the butter and a little lemon juice
- Preheat the oven to 200C/400F/Gas 6 and roast the chicken for 10-12 minutes, or until cooked through.
Sauce
- Meanwhile, for the sauce, heat the butter in a frying pan over a medium heat and fry the onion for 4-5 minutes, or until softened.
- Add the ginger and garlic and cook for a further minute, then stir in the tomato puree, chillies and chilli powder and cook for another 2-3 minutes.
- Reduce the heat, stir in the cream and simmer for a further minute, then add the chicken breasts to the sauce.
- Season, to taste, with salt and freshly ground black pepper.
Serving
- To serve, place the butter chicken breasts onto serving plates and drizzle over the sauce. Sprinkle over the coriander.
- Spoon the basmati rice alongside and serve with the naan bread.
