Butter chicken
Ingredients
- For the marinade
-
100ml/3½fl oz plain yoghurt
1 lime, juice only
15g/½oz garlic, crushed
2.5cm/1in piece fresh root ginger, grated
1 tsp ground cumin
1 tbsp ground coriander
1 tsp garam masala
pinch paprika
pinch salt
- For the chicken
-
4 x 150g/5½oz chicken breasts
25g/1oz unsalted butter, melted
½ lemon
- For the sauce
-
100g/3½oz unsalted butter
1 onion, grated
2.5cm/1in piece fresh root ginger, grated
2 garlic cloves, crushed
100g/3½oz tomato purée
2 small red chillies
pinch chilli powder
200ml/7fl oz double cream
salt and freshly ground black pepper
- To serve
-
handful fresh coriander
naan bread
basmati rice
Preparation method
-
For the marinade, mix all of the marinade ingredients together in a bowl until well combined. Add the chicken breasts and make sure they’re well covered in the marinade. Set aside to marinate in the fridge for 12 hours, or overnight.
-
when the chicken has marinated, preheat the grill to it's highest setting. Remove the chicken breasts from the marinade, shaking off any excess, and grill for 3-4 minutes on each side, or until the coating is golden-brown. Baste the chicken breasts with the butter and a little lemon juice.
-
Preheat the oven to 200C/400F/Gas 6 and roast the chicken for 10-12 minutes, or until cooked through.
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Meanwhile, for the sauce, heat the butter in a frying pan over a medium heat and fry the onion for 4-5 minutes, or until softened. Add the ginger and garlic and cook for a further minute, then stir in the tomato purée, chillies and chilli powder and cook for another 2-3 minutes.
-
Reduce the heat, stir in the cream and simmer for a further minute, then add the chicken breasts to the sauce. Season, to taste, with salt and freshly ground black pepper.
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Serve with basmati rice and naan bread.
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To serve, place the butter chicken breasts onto serving plates and drizzle over the sauce. Sprinkle over the coriander. Spoon the basmati rice alongside and serve with the naan bread.
