PROMOTE BRENDAN PANG’S CLASS: “COOK LIKE A STAR, WITH A STAR: BRENDAN PANG IN MAY”

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Butter Chicken

Servings
2`
Prep
15 m
Cook
20 m

Recipe By: Chef Ha Nguyen

This butter chicken, also known as chicken makhani, is a very flavourful dish which you can make as mild or spicy as you like. We love this dish as it can be cooked in one pot and quick. Serve with basmati rice.

Ingredients

250 g Chicken thigh cut in cubes + 1 tasp greek yoghurt
. . Spice mix (1/2 tsp mild paprika, 1/4 tsp chilli powder, 1/2 tsp garam masala powder, 1/2 tsp coriander powder, 1/4 tsp cumin, 1 Pinch cinnamon powder, 1 Pinch of saffron crushed)
. . Fresh spice (1 green chilli chopped, 1 large onion diced, 2 garlic cloves minced, 1 tsp ginger minced)
1 tasp Butter for frying the chicken
. . Enhance with 1 tasp chickpea flour, 4 tasp thicken cream
. . Garnish with coriander leaf and serve with rice

Directions

1. Cut the chicken into cubes and add yoghurt and chickpea flour. Leave to marinate for 2 hours or better with overnight.
2. Make the ginger, garlic and green chilli in a wet grinder and blend to a smooth paste.
3. Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add ginger, garlic and green chilli.
4. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour. Add tomato puree and stock to make sure the chicken is submerge in the liquid. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly.
5. Stir in cream. Simmer for a further 5 minutes or until heated through. Serve with steamed rice and coriander leaves and lemon