Alive and Cooking
 

Butter Chicken

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Ingredients

 
1 kg chicken thigh
1 brown onion finely chopped
2 tsp ground ginger
2 tsp garam marsala
2 tsp dried chilli
2 tsp cumin
2 tsp cayenne
2 bay leaves
2 tbsp tomato paste
150 ml plain yoghurt
½ litre chicken stock
75 g butter
50 ml lemon juice
3 tbsp olive oil
 

Method

 
Mix all the spices together then cut the chicken thigh in half and toss in the spice mix until fully coated.
 
Heat an oven proof pot on the flame then pour in the oil and fry the spice coated chicken and onion until just starting to colour.
 
Pour in the lemon juice tomato paste and stock and place into a pre-heated oven at 200oc for 40 minutes.
 
Place back on the flame, bring to a boil and drop in the butter, then stir in the yoghurt just before serving

Butter Chicken