Butter Chicken
Roasted tandoori chicken in a rich, spiced tomato and cream sauce.
Makes 4 servings · 200 °C fan
You'll need
- 500 g chicken thighs, marinated in tandoori marinade, see Tandoori Chicken Bites
- ½ tbsp coconut oil
- 25 g butter
- 1 tsp paprika
- ¼ tsp cayenne pepper
- 1 tsp ground cumin, toasted
- ½ tbsp garlic, grated
- ½ tbsp ginger, grated
- ½ tsp garam masala
- 90 g tomato puree
- 120 ml double cream
- ½ tsp lemon juice
- ¼ tsp chilli powder
- salt, to taste
Equipment
- roasting dish
- casserole or saucepan
- meat thermometer
Method
- Preheat the oven to 200 °C (fan).
- Lay the marinated chicken out in a roasting dish. Roast until the inside reaches 74 °C, 30–45 minutes, turning the dish halfway through.
- Move the dish to the top shelf and grill on high for 2–4 minutes, until the chicken starts to char in a few spots. Remove from the oven.
- When the chicken is almost cooked, melt the butter in a casserole or saucepan over a low heat. Once it foams, stir in the oil.
- Add the paprika, cayenne, cumin, garlic, ginger, garam masala and chilli. Stir until fragrant, 30–45 seconds.
- Add the tomato puree and cook until it starts to turn light brown, 5–6 minutes.
- Pour in the cream, then add the chicken and any juices from the dish. Fold to coat well.
- Stir in the lemon juice, taste and season with salt. Bring to the boil over a medium-high heat; the fat should separate from the sauce.