Poultry - Butter Chicken

Butter Chicken

Rick Steins India

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Ingredients:

For the first marinade (1 hour)

Alternative:-

For the second marinade (4 hours)

Alternative:

For the sauce

For the first maninade, mix the lime juice and chilli powder together in a large bowl. Add the chick pieces to the maranade, then cover and put in the fridge to marinate for 1 hour.
For the second maranade, add all the ingredients into the bowl with the chicken and stir well to coat, then cover and put in the fridge to marinate for 4 hours.
Preheat the oven to 200^oC, put the chicken peices on baking paper on a tray and cook for 8 minutes, till lightly charred but not completely cooked through as theyll be finished off in the sauce.
For the sauce, while the chicken us cooking, heat the oil in a heavy-based saucepan over a medium head. Add the garlic and ginger and fry for a minute, then add the tomato passata and simmer for 5 minutes. Add all the spices, coconut and 50ml water and simmer for a further 10 minutes.
Blend the cashew nuts and pumpkin seeds with boiling water to make a paste, then stir this into the source and add the chicken peices and more water if required.
Simmer for 10 minutes, or until the check is completely cooked through, then stir in the fenigreek leaves, sugar and cream and cook for a further 2 minutes. Serve and then sprinkle with chat masala and garnish with fresh coriander.