We had this delicious Indian classic at Constance Halaveli in the Maldives. Butter Chicken is one of our go-tos whenever we crave Indian food and this recipe is the best version of it that we had ever tasted. Absolutely divine!
Ingredients:
Chicken Marinade
- 1 kg chicken thighs
- 1 teaspoon chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 2 teaspoon fenugreek dry
- 3 teaspoons ginger garlic paste
- 3 teaspoons mustard oil
- 2 teaspoons cashew paste
- 2 teaspoons ginger garlic paste
- 2 teaspoons Kashmiri chili (non-spicy)
- 1 teaspoon kasuri methi (fenugreek seed)
- 1 teaspoon honey
- 2 teaspoons cream
- 50 mL butter
- 1L tomato peeled
- 20 mL oil
- tomato paste
Sauce
Directions:
Preparation of chicken marinade
Preheat oven at 200C.
Skin and clean the chicken. Make incisions with a sharp knife if using breast meat.
Mix all ingredients and refrigerate for 3-4 hours.
Put the marinated chicken in oven at 200 C for 10 minutes.
Preparation of sauce
Blend the peeled tomato so that it becomes purée.
Heat the oil in a pan over medium heat. Add the tomato paste, cashew paste, ginger paste, Kashmiri chili, kasuri methi, honey, blended tomato purée and simmer for about 3-5 minutes.
Add cooked chicken in pieces. Simmer for 5 minutes and then add butter and cream.
Serve hot with naan or partha or rice.