Making this easy succulent butter chicken recipe in a creamy, mildly sweet spicy sauce is no problem at all!
- 1.5 kg chicken, segmented
- 1/3 cup tandoori paste
- 1/3 cup ghee
- ¼ cup tomato paste
- 2 cm piece ginger, peeled, grated
- 1 long green chilli, finely sliced
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp sugar
- 1 cup water
- 300 ml carton cream
- 1 lemon, juice
- Naan, mango chutney, lemon cheeks, to serve
In a large bowl, combine chicken and tandoori paste. Marinate 30 mins or overnight.
In a large, heavy-based saucepan, heat ghee on medium. Cook chicken 4 to 5 mins, turning frequently to sear well. Remove from pan.
Using same pan, add tomato paste, ginger, chilli, spices and sugar. Cook, stirring 1 to 2 mins.
Mix in water, then cream. Bring to simmer on medium. Return chicken to sauce. Simmer on medium heat 15 to 20 mins, until chicken is cooked through.
Stir juice through. Season to taste. Serve with naan, mango chutney and lemon cheeks.
Photo: Bauer/ Dean Wilmot