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My best dinner of DELICIOUS CHICKEN BUTTER

CHICKEN BUTTER

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Chicken butter

Ingredients

For the butter chicken marinade
800g chicken thighs , boneless and skinless, cut into 3-4cm pieces

2 garlic cloves, peeled and finely crushed

2cm ginger, peeled and finely grated
½tsp fine sea salt

½tsp hot chilli powder

1½tbsp lemon juice

75ml natural yoghurt

½tsp garam masala (mixed Indian spices)

½ tsp ground turmeric

1tsp ground cumin

1-2 tbsp vegetable oil, for brushing
For the sauce:

1½ tbsp ghee or melted, unsalted butter

2 garlic cloves, peeled and finely chopped

2cm ginger, peeled and finely chopped

1 cardamom pod, seeds lightly crushed

2 cloves

1tsp ground coriander

1tsp garam masala (mixed Indian spices)

1tsp ground turmeric

1tsp hot chilli powder, or to taste

275ml tomato pure

1tbsp lemon juice

40g unsalted butter

100ml double cream

1tbsp chopped coriander, to garnish

Method

To make this chicken curry recipe, place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 mins.
Mix together the yogurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.
Preheat the oven to 180ºC/Fan 160ºC/gas mark 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 mins. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 mins until just cooked through.
For the sauce: Heat the ghee or butter in a pan and add the garlic and ginger. Fry for a min or so then add the cardamom, cloves, coriander, garam masala, turmeric and chilli powder. Stir well and fry for 1-2 mins until they give off a lovely aroma. Stir in the tomato pure and lemon juice and cook for another couple of mins. Add the chicken pieces to the sauce and stir well to coat. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth. Taste and adjust the seasoning.
Transfer to a warm bowl and serve hot, garnished with chopped coriander.

ENJOY

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