Best-ever butter chicken

Ingredients:

Marinade:

• ½ cup (125ml) plain double cream yoghurt
• 2 Tbsp (30ml) cornflour (mixed with a little water to create a paste)
• 1 tsp (5ml) fine salt
• ½ Tbsp (7ml) each garam masala, ground cumin and ground coriander
• Pinch ground turmeric and cinnamon

• 8-10 deboned chicken thighs or 4 chicken breast fillets
• ⅕ cup (50g) melted butter

Sauce:

• ⅓ cup (80g) butter
• 6 pods cardamom, crushed
• 2 sticks cinnamon
• 3 cloves
• 3 bay leaves
• ½-1 tsp (3-5ml) chilli powder
• 2 tsp (10ml) garam masala
• 1 onion, sliced
• 6 cloves garlic, grated
• 2 green chillies halved
• 2 Tbsp (30ml) tomato paste
• 1 can (400g) cherry tomatoes, pureed
• 2 tsp (10ml) grated fresh turmeric
• ⅓ cup (80g) cream
• Pinch brown sugar
• Lemon juice, to taste
• Rotis, for serving (click here for a guide to make your own)

Method

1. Combine marinade ingredients and add chicken.
2. Marinate for 1 hour or overnight for the best results.
3. Place chicken on a wire rack on a baking tray.
4. Heat oven to 220°C.
5. Brush with butter and cook on the highest oven rack for 10 minutes.
6. Remove, preheat on oven grill and grill chicken for a further 5-8 minutes or until lightly charred.
7. Remove and set aside.
8. For sauce, melt butter in a pan, add spices and cook for a minute.
9. Add onion, garlic and chilli and cook for about 5-8 minutes.
10. Stir in tomato paste and tomato pulp, and simmer for 10-15 minutes.
11. Combine turmeric, cream and sugar and add to pot.
12. Add chicken and a splash of lemon juice.
13. Simmer until fragrant and reduce slightly.
14. Serve with rotis.

Browse more daily dinners recipes here.