butter chicken with garam masala

By: Spencer Yap posted Nov 10th 2016 05:28PM

butter chicken with garam masala
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
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

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