Butter Chicken by Lurpak
1. Using a large bowl, mix the chicken with the lime juice, red chilli powder and salt and allow it to marinate for at least one hour.
2. Roast the peppercorns, cardamom seeds, cloves, cinnamon, almonds and bay leaves for a minute and then grind them into a fine powder.
3. Combine the yoghurt with the spice powder and then mix with the chicken and allow it to marinate for about 45-50 minutes.
4. Heat oil in a pan and fry the chopped onions until golden brown. Add the ginger garlic paste and fry for roughly a minute.
5. Add the chicken pieces and fry until the chicken is sealed.
6. Add the chicken stock and simmer until the chicken is done and the volume of the gravy is reduced to half.
7. Melt the Lurpak® and pour it all over the chicken.
8. Garnish with coriander leaves and serve.
Ingredients
- 1kg boneless chicken, skin removed
- 1 cup fresh yoghurt
- 1 tbsp red chilli powder
- 2 tbsp garam masala powder
- 1 tbsp cumin powder
- 2 tbsp coriander powder
- 1/4 tsp turmeric powder
- 6 -8 cloves
- 6 – 8 peppercorns
- 1 stick cinnamon
- 2 bay leaves
- 3 – 4 cardamom
- 8 – 12 almonds
- 1 tsp ginger paste
- 2 onions, chopped
- 2 tsp garlic paste
- 3 tbsp oil
- 500ml chicken stock
- 1 lime, juiced
- 3 tbsp Lurpak®
- 4 -5 strands coriander leaves
- Salt to taste
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