RECIPE BY: SUNDITTA CHOPRA

Source: Adapted from Mrs Balbir Sing’s Indian Cookery Book

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Ingredients

  • 1 kg chicken breast tenderloin

Ingredients (Marinade)

  • ½ cup plain yoghurt
  • 2 ½ Tbsp tandoori masala
  • 1 ½ Tbsp garlic paste
  • 1 ½ Tbsp ginger paste
  • Juice of four limes

Ingredients (Sauce)

  • 200 g unsalted butter
  • 1 ½ Tbsp grated fresh ginger
  • 1 tsp chilli powder
  • 1 ½ tsp salt
  • 3 tsp sugar
  • 13 oz can of tomato puree
  • 2 tsp lemon juice
  • 100 ml whipping cream

Garnish

  • Coriander leaves, chopped

Instructions

  • Mix together all the ingredients for the marinade.
  • Marinate chicken in this mixture overnight or at least 6 hours.
  • Preheat oven to 180*C (350 F).
  • Bake chicken for about 30 mins until done.
  • Shred the cooked chicken.
  • Melt 100 g of butter in a hot pan and add the shredded chicken.
  • Fry the chicken in the butter for 2-3 mins and remove.
  • Melt the remaining 100 g of butter in the same pan.
  • When the butter is hot add the chilli powder and ginger.
  • Add the tomato puree, salt and sugar and stir.
  • Cover the pan and simmer for 10 mins until the sauce is cooked and the butter floats on top.
  • Add the chicken and lemon juice and cook for another 3-5 minutes.
  • Finally add the whipping cream and serve.

Download PDF here: North Indian Butter Chicken Sunditta Chopra

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