Butter Chicken
Easy to use. Flop- proof. Perfect every time! Great for meat-eaters or making a delicious vegetarian/vegan butter chickpea alternative!
Equipment
- 1 grill
- 1 heavy based pot
- 1 marinating bowl
- skewers optional
Ingredients
- 1 Packet Flour & Oil Butter Chicken Click above to buy your premix!
- 1 cup yogurt
- 1 kg chicken fillets
- 1 tbsp lemon juice
- 1 tsp grated ginger
- 1 tsp crushed garlic
- 3 tbsp Butter
- 50 g Tomato paste
- 4 Tomatoes chopped or blended
- 125 mls fresh cream/coconut cream
- 1 tbsp honey
Instructions
- Separate seeds from the whole spices in the top part of the spice packet. Crush seeds to expel flavour
- Marinate the chicken in a bowl with the yoghurt, ginger, garlic, lemon juice, crushed seeds, and powdered spices from the bottom of the pocket. Leave for at least 30 minutes, overnight if possible
- OPTION 1: Cut chicken into sosati-sized pieces. Thread pieces onto skewers, and grill on the highest rack in the oven for 10 minutes, or braai on hot coals for 2 minutes, turning halfway. The chicken should char and does not need to be cooked through. Remove from oven and allow to rest
- OPTION 2: Slice your fillets lengthways in half. Place your marinated fillets in batches onto a hot, dry heavy-based pan, and allow to char for 1- 2 minutes. Do not move during that time. Flip and char the other side for 1 minute. Remove and rest. Cut into chucks (I use a pair of kitchen scissors!)
- In the meantime, melt the butter in a pot with the whole spices. Stir fry for 2 minutes
- Add tomato paste and tomatoes and cook for 10 minutes covered, on medium heat.
- Add chicken to tomato mixture. Cook for a further 10 minutes.
- Pour the cream over and add honey.
- Allow to rest for 10 minutes before serving with naan and sambals
Notes
Create the full Indian experience with our easy to make Naan Premix!
