This chicken is an old classic at home. This recipe is inspired by Madhur Jaffrey.
Ingredients for the sauce:
4 tablespoons tomato purée
Water to mix
2,5 cm (1 inch) ginger, peeled and grated very finely to a pulp
275 ml (1/2 pint) double cream
1 teaspoon garam masala
1 tablespoon of sugar
1/4 teaspoon cayenne pepper
1/2 green chilli, finely chopped
1 tablespoon very finely chopped fresh green coriander
4 teaspoons lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
110 g butter
Put the tomato paste in a measuring jug. Add water mixing as you go, to make up 225 ml ( 8 fl oz) of tomato sauce. Add the ginger, cream, garam masala, sugar, green chilli, cayenne pepper, ground cumin, ground coriander, lemon juice. Mix well.
Heat the butter in a sauce pan. When the butter has melted add the ingredients from the measuring jug. Bring to simmer and cook on medium heat for a minute, mixing the butter as you do so.
Tandoori style chicken:
1 kg of chicken filets.
4 table spoons Tandoori masala
3 dl (0,63 pint) of natural youghurt
Rub chicken filets with a bit of lemon juice and salt. Mix 3 dl of natural youghurt with 4 tablespoons of tandoori masala spice mix and add to a ovenproof dish . Add the chicken filets to the marinade and mix well in the marinade. Marinate, preferably overnight.
Cook the chicken filets in the oven for 35 minutes on 225 degrees celsius. (455 F).
Remove from the oven an cut the chicken into 2 cm (0,8 inch).
Add the chicken pieces, with the juices. Stir and put chicken on a serving platter and spoon extra sauce over the top. Sprinkle the fresh chopped coriander over the top.
I serve the butter chicken with boiled rice, mushroom chilli, ginger bananas and naan bread. I will add the recipe for the side dishes on request.