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Butter chicken with butter rice
Ingredients
- Ingredients
- For the marinade
- - 800g/1lb 12oz boned, skinless chicken thighs, cut into two
- - 120g/4oz Greek yoghurt
- - 2 tbsp ginger and garlic paste
- - 1 tbsp vegetable oil
- - 1½ tsp salt
- - 1 lemon, juice only
- - 3 tsp red chilli powder
- - 1 tbsp ground cumin
- - ½ tsp garam masala
- For the sauce
- - 1kg/2lb 4oz tomatoes
- - 5cm/2in piece fresh root ginger, peeled, half crushed and half finely chopped
- - 4 garlic cloves, peeled
- - 4 green cardamom pods
- - 1 bay leaf
- - 1 tbsp red chilli powder
- - 80g/3oz butter, diced
- - 2 green chillies, slit lengthways
- - 5 tbsp single cream
- - 1 tsp salt
- - 2 tsp dried fenugreek leaves, crushed between your fingertips
- - ½ tsp garam masala
- - salt and pepper
- - 1 tbsp sugar
- - 2 tbsp chopped fresh coriander, to garnish
- For the butter rice
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