This is the best recipe for Butter CHicken that I have ever come across. I have tweaked it here and there to make it my own so feel free to do the same!
For the chicken:
Mix all ingredients except the chicken. Marinade the chicken in the mixture for at least 4 hours. Bake in a single layer at 200 degrees C until it has black spots and is cooked. Reserve some of the juices for the sauce if desired.
For the tomato sauce:
Bring to boil the tomatoes, tomato paste, salt, sugar, chili powder, water and fenugreek leaves then cover and simmer for around 15 - 20 minutes. For a smooth sauce: strain through a fine, wire sieve using the back of a spoon to push out as much sauce as possible. Omit straining for a lumpier more rustic sauce.
To put together:
Heat the cream in a large saucepan. Add the minced ginger and garlic and then the tomato sauce. Add cooked chicken and ½ - 1 cup of juices (if using) and simmer for another 5 minutes before serving. Serves 4.
(to serve 8: double quantity of meat, add more yoghurt to marinade and increase spices by 1/4)
The tomato sauce can be prepared ahead of time, even the day before. I usually marinate the chicken overnight. I use all the juice from baking the chicken as my family likes a lot of sauce. I mince my own garlic and ginger and store in oil in the fridge.
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