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Punjabi Butter Chicken
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| Ingredients | |
| 1 kg | skinned and boneless chicken, cut into 5 cm cubes |
| 50 mL | vegetable oil |
| 3 | onions, finely chopped |
| 2 teaspoons | ginger-garlic paste |
| 500 mL | chicken stock |
| 15 | almonds, soaked and ground into a paste |
| 50 g | butter |
| 3 tablespoons | single cream |
| 1½ cups | coriander leaves |
| Marinade | |
| Juice of 1 | lemon |
| 300 g | yoghurt |
| 1 tablespoon | garam masala |
| 2 teaspoons | red chilli powder |
| 1 tablespoon | ground coriander |
| 1 teaspoon | ground cumin seeds |
| 1 teaspoon | dried fenugreek leaves, ground |
| Salt, to taste | |
| Dry spice mix | |
| 6 | cloves |
| 10 | black peppercorns |
| 1 small | cinnamon stick |
| 1 teaspoon | green cardamom seeds |
| 2 | bay leaves |
Method
Mix the marinade ingredients together in a large bowl, add the chicken and marinate for 1 hour.
Dry roast the ingredients for the dry spice mix and grind into a coarse powder, set aside.
In large pan heat the oil. Fry onions and ginger-garlic paste until golden brown.
Add chicken pieces leaving the marinade aside. Fry the chicken until it turns opaque.
Add dry spice mix and chicken stock and cook until chicken is tender, approximately 30 minutes.
Stir in the rest of the chicken marinade. Bring to the boil slowly.
When boiling add the almond paste, butter and cream and reduce the heat to low. Stir for a few minutes and garnish with coriander leaves.
Serve with rice, roti or naan.
Recipe notes
To get the authentic smokey chicken flavour replace fried marinated chicken with tandoori chicken from the tandoor.
Recipe uploaded with Shop'NCook for iPhone.
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