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Poultry

Butter Chicken

  • 25 MINSPREPARATION
  • 30 MINSCOOKING
  • 1PORTIONS
  • Easy Normal Intermediate Hard
    DIFFICULTY

The INGREDIENTS

2 chicken legs with back
Lime juice
1 tbsp ginger, chopped
½ cup plain yogurt
1 tsp each of: celery seeds, paprika, turmeric, cumin, cayenne, and oil
Salt and pepper

For the sauce:
1 onion, chopped
4 garlic cloves, chopped
1 tbsp ginger, chopped
3 tomatoes, chopped
2 tbsp tomato paste
1 tsp each of: paprika, celery seeds, and nutmeg
½ tsp each of : cardamom and cloves
1 cup 35% cream
Cashews and chopped cilantro for topping

The PREPARATION

1. In a large bowl, mix lime juice, ginger, plain yogurt, celery seeds, paprika, turmeric, cumin, cayenne, oil, salt, and pepper.

2. Add chicken and cover well with the spice and yogurt mixture.

3. Marinate in the refrigerator overnight in a sealed container.

4. Bake in the oven at 450 °F (230 °C) for 15 minutes and set aside.

Sauce:

1. In a skillet, cook all ingredients except the 35% cream together for 15 minutes on medium high heat.

2. Add 35% cream and reduce.

3. Add the chicken and heat for 3 to 5 minutes.

4. In a large plate, place the chicken leg with the sauce, and add cilantro and crushed cashews. Serve.