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Butter Chicken


For 4 servings:

For the chicken
1kg bone-less chicken leg, cut to bite-size
500ml Hung curd (yoghurt left to strain in a cheese cloth)
10 tsp red chilli powder
10 tbsp garlic ginger paste
Sea salt

For the sauce
1litre tomato puree
500g cashew paste (soak nuts in a little water and blend)
10 tsp kasturi methi
20 tsp honey
10 tsp ginger garlic paste 
10 tsp red chilli powder
Some oil

Cooking Method

  1. Mix hung curd, red chilli powder, ginger garlic paste and salt together. Mix well. 
  2. Add chicken and leave to marinate for 30 minutes. 
  3. Semi cook the chicken in an oven at 250°C for 8 minutes.
  4. Heat oil in a sauce pan. Add garlic ginger paste and tomato puree. Cook it well. 
  5. Then add cashew paste, red chilli powder and cover for a while. Add a few tablespoons of water, if necessary. 
  6. Now add the honey, salt and kasturi methi and mix well. 
  7. Add chicken to the sauce and mix well. 
  8. Serve hot.


Recipe by Chef Javed Ahamad  & La Galerie De Dietrich

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