Ingredients
- 2 packs chicken breasts
- 1 Tbsp (15ml) Garam masala
- 2 Tbsp (30ml) Kashmiri chilli powder
- 1 Tbsp (15ml) garlic and ginger paste
- ½ cup (125ml) plain yoghurt
- 1 lemon, juiced
- 3 Tbsp (45ml) ghee
- 2 onions, sliced
- 2 Tbsp (30ml) garlic & ginger paste
- Handful fresh curry leaves
- 1 Tbsp (15ml) Kashmiri chilli powder
- 2 tsp (10ml) ground turmeric
- 2 tsp (10ml) Garam masala
- ½ cup soaked cashews
- 1 can (410g) tomato puree
- Coconut salsa:
- Pineapple, chopped
- Fresh or dried coconut
- Fresh lime
- Red pepper, chopped
Raita:
- 1 cup (250ml) plain yoghurt
- Squeeze of lemon or lime juice
- 1 Mediterranean cucumber, grated
- 1 clove garlic, grated
- Handful fresh coriander, chopped
- Pinch of ground cumin
Method
- Preheat oven to 210°C.
- Marinate chicken with spices and set aside for 30 minutes.
- Place onto a greased baking tray and cook for about 10-12 minutes or until charred.
- For the sauce, heat ghee in a large pan and sauté onions for about 5-10 minutes.
- Add garlic & ginger paste, curry leaves and spices and cook for 1-2 minutes.
- Stir through soaked cashews and tomato puree and simmer gently for 15 minutes. Blend until smooth.
- Add chicken to the sauce, stir through cream and fresh coriander and simmer for another 5 minutes.
- Adjust seasoning if needed.
- Combine salsa ingredients, drizzle with oil and season.
- For the raita, combine yoghurt, garlic, cumin and lemon juice in a bowl. Stir through cucumber, coriander and season well.
- Serve butter chicken with coconut salsa on the side and dollops of cucumber raita.
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