This recipe was given to Donovan by his mom, it stems from her Indian friends in Durban. Now this recipe is one of the very few that I follow to the tee and it is really divine!!! Worth every effort :-)
Thanks Donovan for allowing me to share this as I have had many requests for it.
You will need:
1 pack (1kg) of chicken thigh fillets (they don't dry out like the breast )
1 teaspoon of salt
1/4 cup of lemon juice
1 cup plain yoghurt
1 onion chopped
2 cloves of garlic
3cm grated ginger
1 chopped green chilli
3 teaspoons of Garam Masala
1/2 cup tomato puree
1/2 cup water
1 cup cream
2 tea spoons of sugar
3/4 teaspoons of chilli powder
1 table spoon lemon juice
1 teaspoon ground cumin
100g butter (not margerine)
Sprinkle chicken with salt and lemon juice.
Place yoghurt, onion, garlic, 3cm ginger, 3/4 tsp chilli powder, green chilli, 2 tsp garam masala in processor and blend.
Place chicken in yoghurt marinade and refrigerate over night. Drain off excess marinade.
Bake at 220deg for approximately 15 min (or cook on a webber)
Mix together tomato puree and water. Add ginger, cream, 1 tsp Garam Masala, sugar, 1 tbsp lemon juice , 1/2 cup marinade and other 1/4 to 1/2 tsp chilli powder and cumin.
Melt butter over medium heat, stir in tomato mixture and bring to the boil. Cook for 2 min then add chicken and simmer until the chicken is tender.
That is the best Butter Chicken ever!!! Remember Butter Chicken is not meant to be "hot" but tasty.