Ingredients
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For marination
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250ml Plain Yoghurt
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1 tablespoon Lemon Juice
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1 tablespoon Mix Powder / Curry Powder
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1/2 teaspoon Salt
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750 grams Chicken Breast
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For frying the meat
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3 tablespoons Ghee (Butter)
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For the sauce
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1/2 cup Butter (Unsalted)
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300ml Passata
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1 tablespoon Sugar
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1 teaspoon Kashmiri Chilli Powder
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2 teaspoons Fenugreek Leaves (Kasoori Methi)
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1 teaspoon Garam Masala Powder
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300ml Double Cream
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to taste if required Salt
Directions
Chicken marinated in a mixture of yogurt, salt, spices and lemon juice then simmered in a rich tomato and butter sauce
Steps
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1
Done
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Cut up the meat into small chunks and marinate in the yoghurt, spice mix, salt and lemon juice. Ideally you would marinate for 24 hours but if you are in a rush 2 will still be ok |
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2
Done
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Once marinated heat the ghee in a pan on high heat and sear the meat stirring occasionally. You are not looking to completely cook the meat, merely seal the outside and give it a nice char |
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3
Done
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Once browned remove the meat and add any remaining marinade into the pan along with 1/2 of the butter. Stir through then add the passata, sugar, chilli, fenugreek and garam masala. Allow to fry for 5-10 minutes to intensify the flavour |
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4
Done
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add in the remaining butter, 95% of the cream (save some to drizzle on the finish dish) and meat and simmer until the meat is cooked through and the sauce is the consistency you require. I remove the dish from the heat when the butter starts to seperate from the sauce |
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5
Done
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Serve with a knob of butter, a sprinkling of fenugreek leaves and a swirl of cream |
