Ultimate Yellow Butter Chicken

INGREDIENTS

1kg chicken fillet, cut into 1 inch chunks
1 large lemon, freshly squeezed2 heaped teaspoons salt (fine pink Himalayan salt) 2 tablespoons sugar1 teaspoon white pepper2 teaspoons Dhana jeera3 large cloves garlic, minced1 teaspoon crushed red chillies 1 generous tablespoon kulunji seeds1 teaspoon kashmiri chilli powder 1 teaspoon arad (Turmeric)2-4 green chillies, minced (depending on your heat preference)
100g butter2 tablespoons oil
Sauce ingredients:1 tub fresh cream1 cup double cream yoghurt 2 cups fresh milk2 tablespoons maziena-mix in a little water first to avoid lumps1 tablespoon cashew powder (optional) Salt to taste, about ¼ - ½ teaspoon
Chopped dhania (coriander), to garnish

METHOD

Marinade chicken in spices for an hour.Heat up butter/oil and cook chicken on high until it changes colour.Then combine well the sauce ingredients. Add to pot and bring to a boil, stirring constantly.
Now taste and add salt as needed.
You can also add a little more lemon juice or a few drops of white vinegar if it tastes a bit flat.
Now lower heat to lowest possible and simmer for an hour. Stir periodically.
Cold smoke this dish for extra restaurant flavour (instructions can be found in our Smokey Porta Strips recipe)
Make sure to garnish with lots of fresh greens.
Serve ladled into bowls with wild rice and a lovely cashew salad. Enjoy!

INFO & TIPS

Recipe as written has a lot of gravy so reduce liquid if you prefer a less saucy butter chicken.

Remember to echo the flavours of the dish in your salad as well: a simple garden salad of lettuce, cucumber, tomato, onion and pepper with the addition of toasted cashews and Kulunji seeds. And drizzle it with a vinegary dressing.

POSTED ON

10 Jul 2023

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