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Specials
Butter Chicken
Ingredients
Marinade:
1 cup (250ml)
plain double-cream yoghurt
2 Tbsp (30ml)
cornflour
(mixed with a little water to create a paste)
½ tsp (7ml)
fine salt
½ Tbsp (7ml)
garam masala
½ Tbsp (7ml)
ground cumin
½ Tbsp (7ml)
ground coriander
Pinch ground
turmeric
Pinch ground
cinnamon
8-10
chicken thighs
(on the bone)
⅕ cup (50g) melted
butter
Sauce:
⅓ cup (80g)
butter
6 pods
cardamom
, crushed
2 sticks
cinnamon
3
cloves
3
bay leaves
3
curry leaves
½-1 tsp (3-5ml)
chilli powder
½-1 tsp (3-5ml)
ground turmeric
2 tsp (10ml)
garam masala
1
onion
, finely chopped
2 Tbsp (30ml)
PnP crushed chilli, ginger and garlic
(alternatively, use 5 grated garlic cloves, 2-3 finely chopped chillies and 1cm knob fresh ginger, grated)
2 Tbsp (30ml)
tomato paste
1 can (400g)
chopped tomatoes
, puréed
Pinch
sugar
⅓ cup (80g)
cream
Lemon juice
, to taste
Flatbreads
or
cooked rice
, for serving
Method
Preheat
oven to 220°C.
Mix
the marinade ingredients in a jug.
Place
chicken in a dish and pour over marinade.
Marinate
for at least 1 hour, or overnight for best results.
Place
chicken on a wire rack in a baking tray.
Brush
with melted butter.
Bake
chicken on a high oven rack for 20-25 minutes.
Switch
over to the oven grill and cook chicken for a further 5-8 minutes or until lightly charred. Remove and set aside.
For
sauce, melt butter in a pot, add spices and cook for 1 minute.
Add
onion and crushed chilli-ginger garlic mix, and cook for 5-8 minutes.
Stir
in tomato paste and puréed tomatoes, and simmer for 10 minutes.
Mix
sugar into cream and add to pot, stirring to combine.
Add
cooked chicken with a splash of lemon juice.
Simmer
for 10-12 minutes until chicken is cooked through and tender.
Serve
with flatbreads or rice.
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