This recipe is awesome and is easily the best home made butter chicken i have ever hed. I would definitly reccomend it and the best thing is that it dosent take long at all and it is quick and easy
Butter Chicken
It’s the marinating that makes the big difference with this popular Indian dish – tenderising the chicken and infusing it with the Indian flavours.
Prep time:
Cook time:
Serves:
Serves 4-6
Ingredients
- 405g can Wattie's Creamy Butter Chicken Curry Sauce
- 6 Tegel chicken leg and thigh portions, skin removed
- 1 medium onion, peeled and quartered
- 1 cup natural unsweetened yoghurt
- 1 tsp each ground ginger & garam masala
- 1/2 cup cream
- 1 Tbsp chopped coriander
Method
1. Cut the chicken portions in half. Slash each portion through to the bone in three places. Place in one layer in a non-metallic dish.
2. In a food processor, process the onion, yoghurt and spices. Pour over the chicken and turn to coat evenly. Cover and refrigerate for at least one hour or up to 8 hours. (The longer you can leave the chicken to marinate, the sweeter and intense the flavour will be).
3. Remove the chicken from the marinade, brush off any excess.
4. Bake at the top of the oven on a foil-lined tray at 230°C for 20-25 mintues until well browned and cooked.
5. While the chicken is cooking heat the Wattie's Creamy Butter Chicken Curry Sauce , adding the cream if wished. Serve the chicken pieces coated with the sauce and garnished with coriander.
