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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


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

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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