Butter Chicken
14 ingredients
4 steps
Ingredients
- 3 1/4 lb chicken, cut into 8 pieces
- 1/3 cup tandoori paste
- 5 1/2 tbsp ghee
- 1/4 cup tomato paste
- 3/4 inch fresh ginger, peeled, grated
- 1 None long green chili, finely sliced
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp sugar
- 1 1/4 cups cream
- 1 None lemon, juiced
- None None naan, to serve
- None None mango chutney, to serve
- None None lemon wedges, to serve
Directions
-
1In a large bowl, combine chicken and tandoori paste. Marinate for 30 mins, or overnight.
-
2In a large, heavy-bottomed saucepan, heat ghee over medium heat. Cook chicken for 4-5 mins, until browned on all sides. Set aside.
-
3Add tomato paste, ginger, chili, spices and sugar. Cook, stirring, for 1-2 mins. Add 1 cup water and cream. Bring to simmer over medium heat. Return chicken to pan and simmer for 15-20 mins, until chicken is cooked through. Add lemon juice and season.
-
4Serve with naan, mango chutney and lemon wedges.
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