Butter Chicken With Garam Masala

by Cristabel Chia @ 23 Mar 2016

Butter Chicken With Garam Masala
By Chef Spencer Yap

1kg            chicken thighs, cubed
1kg            tomato purée
400g          butter
100g          milk powder
50g            (each) chilli powder and salt
30g            methi herbs
25g            white pepper powder
200ml         fresh cream
                Naan, mint yoghurt, and pickles, for serving

Marinade
200g          Kashmiri chilli powder
150g          tandoori masala powder
50g            (each) methi herbs, garam masala and salt
30g            (each) ginger paste and garlic paste
200ml         mustard oil

For the marinade: Place all the dry ingredients into a mixing bowl. Gradually add in the mustard oil and mix to a smooth paste. Set aside.
Marinate the chicken thigh cubes with the marinade and keep chilled overnight. Remove and grill the marinated chicken thigh cubes in a hot tandoori oven for about 12 minutes. Set aside. Heat the tomato purée in a saucepan over a medium heat to a boil. Add in all the remaining ingredients and simmer for about 10 minutes. Add in the grilled tandoor chicken and mix well.
Ladle the butter chicken with garam masala into a serving dish. Serve with naan, mint yoghurt, and pickles on the side. Serves 4

Butter Chicken With Garam Masala

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