Indian Butter Chicken
Bring home the taste and fragrance of India with this easy and delicious butter chicken recipe. Tender chicken thighs are simmered in a creamy, spicy and buttery sauce enriched with a mix of delightful pastes from Knorr.
Ingredients
Chicken Marinade
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Boneless Chicken Thigh 1000 g
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Yoghurt 200 g
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Chilli Powder 2 g
Ginger-Garlic Paste
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Ginger 50 g
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Garlic 50 g
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Water 50 ml
Butter Sauce
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Butter, unsalted 120 g
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Cooking Cream 150 g
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Honey 50 g
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KNORR Tomato Paste 50 g
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Ginger Garlic Paste 150 g
Before Serving
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Spring Onion, sliced 50 g
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Red Chilli, sliced 50 g
Preparation
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Chicken Marinade
- Mix all ingredients – chicken thighs, yoghurt, SEA Spice Paste, chilli powder – in a mixing bowl.
- Ensure marinade coats well on chicken.
- Chill over night before roasting.
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Ginger-Garlic Paste
- Blend ingredients in a jug blender to form a paste.
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Butter Sauce
- Heat up sauce pot, melt butter in it.
- Add in ginger garlic paste and sweat on low heat till light brown.
- Add in Rendang Paste and Tomato Paste, sweat for another 3mins.
- Pour in Pronto Tomato Sauce and simmer for 10mins.
- Fold in honey and cooking cream and simmer for another 10mins.
- Set aside for later use.
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Before Serving
- Preheat oven at 200°C.
- Lay marinated chicken evenly on wire rack.
- Roast chicken for 15mins till light brown.
- Remove from oven and add chicken to butter sauce.
- Simmer for 20mins.
- Transfer to a bowl, garnish with spring onion and red chilli.
- Ready to serve.
