Inspiration for this recipe came from jamie olivers’ dinners cook book – South Indian Rice and Seafood Soup. I have been exploring recipes from my
Indian Butter Chicken is a mild creamy buttery meat curry enriched by the addition of aromatic spices, particularly fenugreek leaves. Our version of this very popular curry use traditional spices combined with modern cooking methods to create an authentic flavour that the whole family will enjoy.
Spices used in this recipe
image via www.melskitchencafe.com
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.
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.
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.