Ingredients
FOR THE CHICKEN MARINADE
- 2 pounds boneless chicken thighs chopped into bite-sized pieces (chicken breast is good, too)
- 2 tablespoons grated garlic
- 1 tablespoon grated fresh ginger
- 1 teaspoon garam masala
- 1 teaspoon red chilli powder Kashmeri chilli powder is traditional, but paprika is good
- 1 teaspoon turmeric
- ½ teaspoon cumin
- Salt and pepper to taste
- ½ cup plain yoghurt
- 1 tablespoon lemon juice
FOR THE BUTTER CHICKEN
- 2 tablespoons butter
- 1 medium onion chopped
- 1 red pepper chopped (I used a long red cayenne, but use your favourite)
- 3 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon red chilli powder
- Salt and pepper to taste
- 1 tablespoon spicy red chilli flakes optional
- 14 ounces diced tomatoes fresh or canned, or use tomato sauce
- 1 cup heavy cream or use ½ cup milk and ½ cup cream for a lighter version
FOR SERVING: Fresh chopped herbs, extra hot pepper flakes, cooked rice, warmed naan
Instructions
FOR THE CHICKEN MARINADE
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Add the chopped chicken to a medium bowl. Add the garlic, ginger, garam masala, chilli powder, turmeric, cumin, salt and pepper yoghurt and lemon juice.
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Stir to cover the chicken. Cover and set in the refrigerator to marinate for at least 30 minutes. You can marinate overnight for greater flavour penetration.
FOR THE BUTTER CHICKEN: Please visit Chili Pepper Madness here for instructions
FOR THE BASMATI RICE: Cook as instructed on the package
Recipe by .
