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This butter chicken variant is very gentle, showcasing the wonderfully fragrant spices and the deliciously spicy sauce. The yogurt and butter strengthen the curry while the almonds give a nutty flavor and help thicken the gravy.
Ingredients
2 limes, juiced
1 tbsp salt
flakes
2 tsp chilli powder
1.5kg boneless, skinless chicken thighs, each cut in half
80g almonds
2 fresh bay leaves
6 cloves
10 black peppercorns
5 cardamom pods, seeds only
2 cinnamon sticks
3 tbsp ground coriander
3 tbsp ground cumin
1 tsp turmeric
powder
1 cup plain yoghurt
3 tbsp vegetable oil
2 brown onions, finely sliced
10 cloves garlic, finely chopped
5cm piece ginger, finely chopped
400g tomato
puree
2 tbsp tomato paste
1.5 litres chicken stock (gluten-free if required)
1 tbsp fenugreek
seeds
2 long red chillies, split
3 tbsp butter, soft but not melted
coriander leaves, to garnish
STEP 1
In a large bowl, combine the lime juice, salt and chilli powder. Add the chicken, and mix well to marinate. Cover and place aside.
STEP 2
Heat a dry frypan over medium heat and toast the almonds, bay leaves, cloves, peppercorns, cardamom seeds and cinnamon, constantly tossing or shaking the pan, until the spices are fragrant and the almonds start browning. Turn off the heat, add the coriander, cumin, and turmeric to the ground and toss briefly. Put the all spices in a grinder and grind to a powder.
STEP 3
Combine half the yoghurt with grinder spice powder and add to the chicken. Mix in and set aside for an hour to marinate.
STEP 4
Heat up the oil over medium heat in a large pot. Stir in the onion, garlic , ginger and remaining spice and fry until golden brown.
STEP 5
Add the chicken and marinade to the pot, and cook, stirring occasionally for a few minutes. Add the tomato puree, tomato paste, stock, fenugreek and chilies and cook gently for 40 to 50 minutes until the chicken is tender and the sauce is halved.
STEP 6
In a small saucepan, melt the butter and cook some grounded nuts till they turn brown. Pour over the chicken, garnish with leaves of coriander and serve with rice and (optional) naan bread.
Key ingredients 3 spoons of Tandoori masala One-fourth cup yogurt. 5 to 6 table spoons of vegetable oil (or sunflower or canola cooking oil). Salt to taste. 1/2 pound paneer (cut in 30 (2-inch) cubes. 1 Big onion (cut into pieces 1 inch in square). 1 Red bell pepper (deseed and split into cubes of 2 inches). 1 Green pepper bell (deseed and split into pieces of 2 inches). 2 Teaspoons of masala chaat. (To taste) Lemon juice . Garnish: Wedges of lemons.
Key Ingredients 8 chicken thighs, on the bone, skin removed available at Eurasia butchers (100% Halal) 2 tbsp lemon juice , plus wedges to serve spoon full of desi ghee , to serve For the marinade 125g pot full-fat plain yogurt 2 spoons of garlic paste 1 spoon of ginger paste ½ - ¾ tsp red chilli powder 1 tsp cumin powder 1 tsp garam masala 1 tbsp sunflower oil
