Butter Chicken Recipe

Ingredients

• 4 cloves garlic
• 1 inch ginger — peeled and grated
• 1 piece chilli — half, de-seeded and chopped
• 4 tablespoons Greek low fat yogurt
• 2 tablespoons chick pea flour — ground flour
• 1 teaspoon coriander
• 1 pinch cinnamon
• 1 teaspoon Kashmiri chilli powder
• 1 teaspoon cumin powder
• 1 pinch saffron
• 1 pinch salt
• 500 g chicken thighs
• 50 g butter — about half a stick
• 1 onion onion — half, chopped
• 3 teaspoons tomato puree — heaped
• 1 cup double cream — or heavy cream
• 1 teaspoon honey
• 1 bunch fresh coriander
• 1 pinch salt
• 1 lemon lemon juice — to taste
• 1 bowl salad — pickled onion salad with diced onions, lemon, and salt
• 1 bowl lettuce — simple green lettuce

Steps

1. 1

   Make a marinade by blending garlic, ginger, and half a chilli into a paste.

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2. 2

   In a bowl, mix Greek yogurt, chick pea flour, coriander, cinnamon, Kashmiri chilli powder, cumin powder, saffron, and salt to create the marinade.

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3. 3

   Add the chicken thighs to the marinade and mix well. Let it marinate for at least 20 minutes or overnight in the refrigerator if possible.

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4. 4

   Skewer the marinated chicken and grill until the edges are charred and the meat is moist.

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5. 5

   In a pan, melt butter and add grated ginger, chopped chilli, and half a chopped onion. Sauté until softened without browning.

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6. 6

   Add tomato puree, Kashmiri chilli powder, and coriander powder to the pan and cook through.

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7. 7

   Pour in double cream and add honey, dried vinaigrette leaves, fresh coriander, and a pinch of salt.

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8. 8

   Add the grilled chicken to the sauce and stir to coat, allowing it to soak in the flavors.

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9. 9

   Finish with a squeeze of lemon juice to taste and stir well before serving.

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