Tasty Butter Chicken
- 60g butter
- 1kg chicken thigh fillets
- 1 onion, chopped
- 3 garlic cloves, crushed
- 3cm ginger, chopped
- 1 red chilli, chopped (optional)
- 15ml garam masala
- 5ml ground cumin
- 400g tin whole peeled tomatoes
- 250ml double-thick plain yoghurt
- coriander, to serve
- naan bread, to serve
How to Make It
Heat half of the butter in a pot on medium-high. Season the chicken and fry for 5-8 minutes or until
golden brown. Remove from the pan and set aside.
Sauté the onion, garlic, ginger and chilli. Add garam masala and cumin, fry for another 2 minutes or until
fragrant. Add the tomatoes and yoghurt.
Bring to a boil, lower heat and simmer for about 15 minutes or until sauce is slightly thickened. Add the remaining butter. Season. Serve with coriander and naan.
Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).