Butter Chicken

BUTTER CHICKEN

Serves: 4   Preparation Time: 10 mins  Cooking Time: 30 mins

INGREDIENTS:

• 1kg Tandoori Chicken  
•  100g Unsalted Butter  
•  1" Cinnamon Stick  
•  1" Fresh Ginger, grated  
•  1 Green Chilli, finely chopped  
•  ½ tsp Ground Cardamom  
•  1 tsp Cayenne Pepper Powder  
•  1 tsp Garam Masala  
•  3 tbsps Concentrated Tomato Puree  
•  200ml Fresh Cream  
•  1 tbsp Dried Fenugreek Leaves  
•  Salt, to taste  
•  Fresh Coriander, chopped as garnish  

INSTRUCTIONS:

1. Melt the butter in a pan. Add the cinnamon stick and fry gently until aromatic. Add the fresh ginger and green chilli and fry for 2-3 minutes.

2. Add the ground cardamom, cayenne pepper, garam masala and stir. Add the tomato puree and stir to combine. Whisk in the fresh cream and simmer for 2-3 minutes, stirring continuously.

3. Add the fenugreek leaves, and season to taste. (You can also add a little sugar / honey, if required). If sauce is too thick add a splash of water. Now add the cooked Tandoori Chicken and simmer for 5-10 minutes to heat thoroughly.

4. Serve hot, garnished with fresh coriander, and accompanied by hot roti or paratha.