Another Curry to enjoy! Years ago I found an old Clover SA recipe book at my in-laws with some amazing curry dishes, among them this really yummy Butter Chicken recipe. I have made it so many times and it is my go to recipe to make for the crowds. It has evolved over the years as I have tweaked it here and there to what is today. You can easily double the recipe. It is simple and very ‘forgiving’. To make it even easier, just use some shop bought items like bottled ginger/garlic paste. Then you will only need 1tbs (15ml) in your recipe. I do like to serve it with rice and I normally make an onion rice, but even plain rice goes well with it. You can go all out and have a nice warm naan on the side to scoop up the last bit of the sauce. Have fun playing with this recipe.
Ingredients
- 250ml Plain Yoghurt
- 30 ml Ghee/Unsalted Butter
- 10 ml Garlic, crushed
- 10 ml Ginger, finely grated
- 30 ml Lemon Juice
- 5 ml White Pepper
- 3 ml Ground Cinnamon
- 5 ml Cardamom Seeds
- 2 ml Ground Cloves
- 5 ml freshly Ground Black Pepper
- 5 ml Salt
- 5 ml Red Chillies, minced
- 1 kg Chicken portions ( I like to use drummettes or thighs but the breast is great as well)
- 125 ml Tomato Passata
- 2tbs Tomato Puree
- 200g Butter
- 200 ml Cream
Method
- Make a paste with your ginger and garlic. Best is to use a pestle and mortar for this.
- Mix yoghurt, ghee/butter, ginger, garlic, half of the lemon juice and spices together in a large glass bowl.
- Add the chicken and mix well. Let it marinade for 3 hours or overnight.
- Remove the chicken from the marinade and let it drain a little bit. Set the marinade aside as you will need it later.
- Grill it in a griddle pan or you can grill it over moderate coals for about 15 minutes. Turning it frequintly.
- Now make the sauce in a deep pot over medium heat. Add the tomato puree, the remaining lemon juice, butter and reserved marinade to the pot and simmer for 5 minutes.
- Add the chicken and cook for a further 15 – 20 minutes until the chicken is nice and tender.
- Add the cream and stir through.
- Serve with rice and or naan bread to soak up all the yummy sauce.
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