This is an easy butter chicken recipe to make at home and the coriander brings out the Indian flavour even more. The dish takes around 50 minutes to make. It should be made earlier than the guests arrive or before serving time so the chicken is well set your homemade butter curry. This recipe is much healthier than your average takeaway; it gives you control over what you're eating, especially if you're trying to watch your weight. By making it yourself you can control how spicy or non-spicy you want it. One can add vegetables of their liking, spinach is what I prefer.
Making the butter chicken marinade:
800g chicken thighs, boneless and remove skin, cut into 3-4cm pieces
2 garlic cloves, peeled and finely crushed, 2cm ginger, peeled and finely grated, 1/2 tsp salt, 1/2tsp hot chilli powder, 2tbsp lemon juice, 75ml natural yoghurt, 1tsp garam masala (mixed Indian spices), 1/3 tsp ground turmeric, 2tsp ground cumin, 2 tbsp olive oil/ vegetable oil
Making the coriander curry sauce
Two teaspoons of margarine unsalted butter,2 garlic cloves, peeled and finely chopped, some ginger, peeled and finely chopped, 2tsp ground coriander,1tsp garam masala, 1tsp ground turmeric(optional), 1tsp hot chilli powder(optional), half a cup of tomato pure, 1tbsp lemon juice, 40g unsalted butter, 1/4 cup double cream, 1tbsp chopped coriander. Make this chicken curry recipe, place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mixing the chicken together with the yogurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover and chill for 3-4 hours in the fridge. Preheat the oven to 180ºC/, Put the marinated chicken pieces on a baking tray and bake for 10 mins. Brush the chicken pieces with some oil and turn them over, baking them for another 10mins.
And for the sauce you will heat butter or oil in a skillet or ordinary pan, once hot add the garlic and ginger. Sauteed for a minute then add the coriander, garam masala, turmeric and chilli powder, frying these for 2 minutes. Add the tomato pure and lemon juice and cook for another couple of minutes, add the chicken to the sauce and stir well leaving to simmer. Now add butter and cream until the butter has melted and the sauce is smooth. Taste your home made butter curry. Transfer to a bowl and serve with your basmati rice, paleche/pap or naan/rotti.
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