Butter Chicken

14 ingredients
4 steps

Ingredients

  • 3 1/4 pounds chicken cut into 8 pieces
  • 1/3 cup tandoori paste
  • 5 1/2 tablespoons ghee
  • 1/4 cup tomato paste
  • 3/4 inch fresh ginger peeled, grated
  • 1 green chili long, finely sliced
  • 1 teaspoon Garam Masala
  • 1 teaspoon cumin
  • 1 teaspoon sugar
  • 1 1/4 cups cream
  • 1 lemon juiced
  • naan to serve
  • mango chutney to serve
  • lemon wedges to serve

Directions

  1. 1
    In a large bowl, combine chicken and tandoori paste. Marinate for 30 mins, or overnight.
  2. 2
    In a large, heavy-bottomed saucepan, heat ghee over medium heat. Cook chicken for 4-5 mins, until browned on all sides. Set aside.
  3. 3
    Add 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.
  4. 4
    Serve with naan, mango chutney and lemon wedges.

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