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RECIPE: Bombay Butter Chicken

by Marquette Turner Luxury Homes

in Features, Old Wives Club, Recipes

A fantastic recipe given to me by an Indian friend.  As a suggestion cook one day, refrigerate and reheat the following day.  The flavours of this wonderful dish are much better the second day!  Enjoy.

butter chicken

Ingredients

1Kg (2lb) Chicken Thigh Fillets

½ Cup Tomato Puree’

1 Tsp Salt

½ Cup Water

¼ Cup Lemon Juice

2Cm piece fresh ginger, grated extra

1 Cup Natural Yoghurt

1 Cup (250ml) Cream

1 Medium Onion, finely chopped

1 Tsp GaramMasala, extra

2 Cloves Garlic, crushed

2 Tsp Sugar

3Cm piece fresh ginger, finely grated

¼ Tsp Chilli Powder

1 Green Chilli, chopped

1 Tbsn Lemon Juice, extra

2 Tsp Garam Masala

1 Tsp Ground Cumin

2 Tsp Yellow FoodColouring

100g Butter

1 Tsp Red Food Colouring

Method
Cut chicken into strips 2cm thick. Sprinkle with salt and lemon juice.

Place yoghurt, onion, garlic, ginger, chilli and garammasala in a food processor and process until smooth.

Combine food colourings in a small bowl, brush over chicken and turn to coat.  Add yoghurt mixture and toss to combine. Cover and refrigerate for 4 hours.  Remove the chicken from the marinade and allow to drain for a few minutes.

Preheat over to hot 220 degrees C-425 degrees F.  Bake the chicken in a shallow baking dish for 15 minutes or until tender.  Drain off any excess juice, cover loosely with foil and keep warm.

Combine tomato puree and water in a large bowl.  Add ginger, cream, extra garammasala, sugar, chilli powder, lemon juice and cumin.  Stir to combine.

Melt butter in a large pan over medium heat.  Stir in the tomato mixture and bring to boil.  Cook for 2 minutes, reduce heat and add the chicken pieces.  Stir to coat the chicken pieces and simmer for 2 minutes longer.

Serve with Basmati rice, Nann Bread and a nice bottle of Pinot Noir.

Christine Watson

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