Butter Chicken

45min
4

Chicken/Marinade



1kgs
Chicken breasts, cubed
3tbsp
Natural Greek yoghurt
1tbsp
Garlic paste
1tbsp
Ginger paste
1tbsp
Vegetable oil
2tsp
Chopped fresh coriander

Butter Chicken Sauce



1tsp
Garlic paste
1tsp
Ginger paste
2
Green chillies, slit and left whole
4tbsp
Melted butter
4
Green cardamoms
1/2tsp
Cinnamon powder
4
1
Black cardamom
1tsp
Fenugreek seeds
410g
Leggo's tomato puree tin
2
Cups water
1/2tbsp
Red chilli powder (optional if you want sauce spicy)
3tsp
Fenugreek leaves
1/2tsp
Sugar
1tsp
Salt, or to taste
200ml
Thickened cream

PREPARE AND COOK CHICKEN

Marinate the chicken pieces in all the ingredients listed for the marinade. Marinate chicken in fridge for 2 hours, or overnight.

Preheat oven to 180 degrees C. Line a baking dish with glad bake and add the chicken pieces. Bake for 25 minutes or until pieces are cooked. Remove from the oven. Keep aside.

MAKE THE BUTTER SAUCE

Heat the butter in a large non stick saucepan.

Add the green cardamom, black cardamom, cloves and cinnamon powder. Saute gently for a minute or until fragrant.

Add the fenugreek seeds. As soon as they sizzle a bit, add the garlic and ginger pastes and green chillies.

Cook gently for a few minutes, then add the tomato puree, fenugreek leaves, the remaining dry spices, and water.

Increase the heat to medium and cook for 15 minutes, covered, until mixture thickens.

Add the chicken pieces and any juices from the roasting pan to the sauce and let it simmer on low heat for another 15 minutes.

At the end, stir in the cream, sugar and salt to taste.

Serve with basmati rice or fresh naan/parantha.

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