Butter Chicken

Rinse the chicken & place onto a chopping board.

Cut the chicken into cubes & place into a bowl.

Marinate the chicken with turmeric powder, salt, cracked black pepper, red chilli flakes, chilli powder or masala, garam masala, cumin (jeera) powder, coriander (dhania) powder, cardamom (elachi) powder, ginger & garlic paste & thyme.

Add in the yoghurt.

Mix until the chicken is coated in the spices.

Cover the bowl with plastic (cling) wrap. Refrigerate for 30 minutes or overnight if you have time.

Once the chicken has marinated, remove it from the refrigerator.

Peel & chop the onion.

Rinse & blend the tomatoes.

To a pot on medium heat, add in the butter.

Allow the butter to melt.

Once the butter has melted, add in the onions, bay leaves, cinnamon sticks, cloves & curry leaves.

Mix well & allow to sauté until the onions are translucent.

Once the onions have become translucent, add in the blended tomatoes.

Mix well.

Cover with a lid & allow the tomatoes to cook for 5 minutes.

After 5 minutes, give it a quick stir.

Thereafter, add in the marinated chicken.

Add tomato paste.

Add in Gorima’s Harissa Marinade. I prefer adding it at this point because the flavours really come through & this marinade gives the dish a spicy kick.

Give everything a good mix.

Cover & allow the chicken to cook for 15 minutes.

After 15 minutes, give it a stir.

At this point, the whole spices (bay leaves, cinnamon sticks, etc) may be removed so that they aren’t in your way when eating.

Add in the fresh cream.

Keep a little fresh cream aside for plating.

Mix well.

Turn off the heat.

This Butter Chicken is ready & can be plated.

Drizzle some of that cream that was set aside & garnish with freshly chopped coriander (dhania).

Serve with plain naan, garlic naan, roti or rice.