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Butter Chicken
Ingredients
1 kg chicken thighs
1 teaspoon salt
juice of 1 lemon
2 tablespoons tandoori paste
1/2 cup plain yoghurt
1 tablespoon sugar
2 cloves garlic, crushed
2 tablespoons tomato puree
1 cup plain yoghurt
1 cup light cream (or just use 2 cups yoghurt)
Method
Place chicken in a glass dish and sprinkle with salt, lemon juice, tandoori paste, 1/2 cup yoghurt, sugar and garlic. Cover and leave to marinate in fridge for up to 1 day.
Preheat oven to 180 C (350 F) and place the chicken in a baking dish and bake 30-40 minutes, turning at times. Remove from baking dish and set aside to rest. Skim fat off residue in dish and set over a gentle heat. Stir in tomato puree and yoghurt and cream if using. Bring to a simmer and reduce to desired consistency. Add chicken and serve with rice. |
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