Spicy Indian butter chicken

27 May 2015 - 02:23 By Sunday Times Food Weekly

Spicy Indian butter chicken Ingredients1kg chicken breast fillets15ml (1 tbsp) crushed root ginger30ml (2 tbsp) lemon juice15ml (1 tbsp) tikka spice (available from spice shops)Ghee (clarified butter) for basting5ml (1 tsp) fennel seeds15ml (1 tbsp) chilli-and-garlic paste (crush 2 red chillies and 3 garlic cloves and blend to a paste)250ml (1 cup) tomato puree375ml (1 cups) milk2.5ml ( tsp) orange food colouring125ml ( cup) fried onion paste (fry 2 large chopped onions until golden and blend until smooth)30ml (2 tbsp) ground almondsSalt and ground black pepper, to taste125ml ( cup) fresh cream2.5ml ( tsp) ground cardamomFlaked almonds, toasted, to serveMethodPreheat oven grill. Make a few slits in the chicken and rub with ginger, lemon juice and tikka spice. Place on an oven tray, drizzle with ghee and grill, basting occasionally until cooked. Remove from oven. Heat about 30ml(2 tbsp) ghee in a saucepan and fry fennel seeds and chilli/garlic paste for 2 minutes. Add tomato puree and simmer for 3-4minutes. Stir in milk, food colouring, onion paste and ground almonds. Season to taste, add grilled chicken and cook gently until sauce is thickened. Stir in the cream and cardamom. Sprinkle with almonds and serve warm with naan bread. Serves 6..

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