 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
I have been making this recipe for several years and love the flavour and texture. Ingredients:
1 chicken, cut into 8 pieces (or more) |
salt |
1 teaspoon garam masala |
1 tablespoon lemon juice |
1 green chili pepper, seeded and roughly chopped |
2 teaspoons fresh ginger paste |
3 garlic cloves, peeled |
4 green cardamom pods |
1/2 pint yoghurt |
2 teaspoons paprika |
1 1/2 teaspoons chili powder |
orange food coloring (optional) |
2 ounces butter, melted, for basting |
6 ounces unsalted butter |
1 large onion, cut crosswise and sliced thin |
1/2 cup ground almonds |
1/2 pint sour cream |
4 tablespoons heavy cream |
Directions:
1. With a sharp knife make regular slits through the skin and flesh of the chicken portions; rub with salt and garam masala, then sprinkle with the lemon juice; grind the green chili, ginger, garlic and cardamom to a fine paste; mix this paste with the yoghurt, paprika, chili powder and a few drops of orange food coloring (optional); place the chicken and the spice mixture in a large bowl or dish and give a good swirl so the pieces are evenly coated, cover and set aside (in the fridge) for 4-5 hours to marinate; remove the chicken and place on a greased baking tray and cook in a preheated oven (400F) for 45-50 minutes, turning as they get golden-brown and crisp; brush the portions with a little melted butter occasionally.
2. Melt the unsalted butter in a saucepan and saute onion until just starting to brown, about 8-10 minutes; add ground almonds and saute until lightly toasted and fragrant; add the remaining marinade, sour cream and heavy cream; gently heat, without boiling for 5-6 minutes; pour the sauce over the baked chicken and serve as a main dish with naan bread.
3. I serve this with steamed basmati rice (the sauce is excellent) but might try a pullau next time cause this deserves something more elaborate.
4. Note1: I use ultra-thick, Greek yoghurt for both the yoghurt AND the sour cream called for in this recipe. There are different fat levels, I like to use the 2%.
5. Note2: I really don't remember where I initially came across this recipe - I know I tried several different variations of butter chicken till I found this one and pronounced it 'just right' (to my taste, anyway). I can tell you though that I NEVER use the food colouring. I prefer to soak some saffron in a tiny bit of warm milk and stir that in for colour. May not be traditional, but that's my way.
|
|