Alive and Cooking
 

Butter Chicken

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  • 2 chicken drumsticks
  • 2 chicken thigh fillets
  • 2 chicken breasts
  • 2 chicken wings
  • 1/2 brown onion, thinly sliced 
  • 3 cloves garlic, grated
  • 1 lemon
  • 1/4 bunch coriander leaves 
  • 1 tbsp fresh ginger, grated 
  • 4 tbsp natural yoghurt
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tbsp garam masala 
  • 100 g unsalted butter, cubed (extra for rice)
  • 800 g tinned crushed tomatoes 
  • 1 cup basmati rice
  • Extra virgin olive oil 

In a pan with a small splash of oil, sprinkle in the spices and cook until sizzling. Add the ginger, garlic and cook until fragrant. Remove from the pan and mix together with the yoghurt, then coat the chicken with the yoghurt. Set aside for 15 mins to marinate. 

In the same pan, scatter in a half of the butter and the rice. Toast for 2 - 3 mins. Pour in 2 cups of water, cover, bring to the boil, then turn off the heat and set aside for 10 mins. Once rested, add the remaining butter and stir. 

Scrape the majority of yoghurt marinade off the chicken, keeping it for later. Slide the chicken into the pan with a generous amount of oil and cook to seal. Pour in the tomatoes, the remaining yoghurt marinade and enough water to cover. Simmer for 35 mins. Half way through, add the onion. Serve drizzled with lemon juice, a generous pile of rice and garnish with coriander leaves.

Serves 5

Butter Chicken