BUTTER CHICKEN

Serves 6

One of the better known Indian foods all over the world, butter chicken can be spicy hot or mild. It is rich and heavy with cream and butter and goes well with Indian breads.

Chicken

Chicken breasts 3, each about 300 g
(11 oz), skinned

Chilli powder 2 tsp

Lemon juice 3 Tbsp

Natural yoghurt 180 ml (6 fl oz)

Ginger-garlic paste (page 24) 3 Tbsp

Garam masala 1 tsp

Ground turmeric 1 tsp

Salt 1¼ tsp

Freshly ground black pepper 1 tsp

Ghee or butter for basting

Butter Sauce

Butter 120 g (4 oz)

Cinnamon 2 sticks, each about 4-cm (1½-in)

Cardamoms 8

Bay leaves 2

Ginger-garlic paste (page 24) 90 g (3¼ oz)

Tomatoes 1 kg (2 lb 3 oz)

Water 400 ml (13⅓ fl oz / 1⅔ cups)

Salt 1½ tsp

Ginger 30 g (1 oz), peeled and julienned

Green chillies 3, slit lengthwise and seeded

Tomato purée 2 Tbsp

Chilli powder 2 tsp

Red food colouring (optional) a few drops

Dried fenugreek leaves 2 tsp

Honey 3 Tbsp

Cream 150 ml (5 fl oz)

Chopped coriander leaves (cilantro) 2 Tbsp

1.   Prepare chicken. Cut each chicken breast into 3 parts, then make 2 deep incisions on
each side of chicken pieces.

2.   Place chilli powder, lemon juice, yoghurt, giner-garlic paste, garam masala, turmeric, salt
and pepper into a bowl and mix well. Rub this paste over chicken, then cover chicken and
set aside to marinate for 3 hours.

3.   Preheat oven to 180°C (350°F). Place chicken on a metal rack and roast in the oven for
15 minutes.

4.   Baste chicken with ghee or butter and return to the oven to roast for another 15 minutes
or until chicken is cooked through. Set aside.

5.   Prepare butter sauce. Heat half the butter and fry cinnamon, cardamoms and bay leaves
until aromatic.

6.   Add ginger-garlic paste and sauté until water evaporates and paste is dry.

7.   Add tomatoes, water and salt and boil for about 15 minutes or until tomatoes are soft.
Strain through a soup strainer or a sieve.

8.   In another pan, heat remaining butter and sauté ginger and green chillies.

9.   Add strained tomato gravy, tomato purée, chilli powder, food colouring, if desired,
fenugreek leaves and baked chicken. Simmer for 15 minutes or until chicken is tender.

10.  Stir in honey, cream and chopped coriander leaves and mix well. Turn off heat.

11.  Serve hot with rice or bread.

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INDIAN HERITAGE

Cooking