Indian Butter Chicken

PREP TIME

20 minutes

COOK TIME

35 minutes

YIELDS

4

Ingredients

  • 28g The Spice People’s Indian Butter Chicken spice mix
  • 1kg chicken pieces
  • 4 tbsp oil or ghee
  • 1 cup natural yoghurt
  • 1 tsp brown sugar
  • 3 tbsp lemon juice
  • 2 whole tomatoes, diced
  • 1 onion, diced
  • 4 tbsp tomato paste
  • 1 cup chicken stock
  • 2 tsp grated ginger
  • 2 garlic cloves, crushed
  • 2 tbsp almond meal
  • Garnish – 100ml cream, 50g butter, chopped coriander

Directions

  1. Heat oven to 180 degrees. Mix spice, chicken, 2 tbsp oil, yoghurt, brown sugar and lemon juice. Place in baking tray in a single layer & bake for 20min. Remove and let rest until butter sauce is ready.
  2. While the chicken marinade is in the oven prepare the butter sauce as follows: Heat oil in a saucepan and add onion, ginger garlic and sauté 5min then add tomatoes, tomato paste, stock, and almond meal. Bring to the boil and simmer for 15 min. The sauce can be pureed if a smooth texture is desired.
  3. Gently fold the cooked chicken into the butter sauce & simmer 5 min. Garnish with cream, butter and fresh coriander leaves. Serve with naan (or roti) and rice.
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