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Preparation time
25 minutes
Total time:
1 hour 10 minutes
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Ingredients
Marinade
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1 kg boneless, skinless chicken thighs (cut into 1 ½ cubes)
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1/2 Cup natural yogurt (Greek Liberté )
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2 tbsp chick pea flour
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1 garlic Clove
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1 tsp Ground coriander
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1/4 tsp Ground cinnamon
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1/2 tsp Salt
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8 large skewers soaked in water
Sauce
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2 tbsp Butter
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1 Medium onion, thinly sliced
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2 Garlic cloves, minced
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1 tbsp Ginger paste
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2 tbsp Tomato paste
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2 Cloves
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2 Cardamom pods
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1 2 inch piece of cinnamon
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2 tsp Ground cumin
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2 tsp Ground curcuma
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2-3 tsp Ground chili powder (Kashmiri powder for more heat)
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2 tsp Ground coriander
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2 Cups Full Fat Yogurt (Liberte Med 10%)
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1/2 tsp Salt (to taste)
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1 Cup 35% cream
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2 tsp Dried fenugreek leaves, crumbled
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2 tbsp Fresh coriander, roughly chopped
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Directions
For The Chicken
- In a large bowl, mix all the marinate ingredients with the chicken cubes and massage well. Transfer to a hermetically sealed bag and let sit in the refrigerator from 1 hr to overnight.
- Once marinated for desired time, place meat on presoaked skewers and heat the grill or BBQ on med-high.
- Cook chicken from 5-7 minutes per side until until cooked through. Let sit till sauce is ready.
For the Gravy
- In a large pot or saucepan, on medium heat heat the butter and add the onions. Add the garlic and ginger as well as the cloves, cardamom pods and cinnamon. Sweat for 3-4 minutes.
- Add garlic, ginger puree, tomato paste and spices and stir until well blended.
- Add yogurt and cream and simmer for 5 minutes before adding the fenugreek and fresh coriander.
- Adjust the seasoning with salt and add the grilled chicken pieces removed from skewers.
- Serve with plenty of Naan bread or any flat bread of your choice.
Source: butter-chicken
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