Butter Chicken Ingredients • 1kg chicken breast, cubed • 250ml grated tomatoes • 500ml fresh cream • 40ml chillie powder • 20ml jeera powder • 15ml dhania powder • 5ml somph powder (fennel powder) • 15ml powder yellow colouring • 250ml butter ghee • 20ml ginnger & garlic paste • 6 star aniseed • 15ml Shikaar’s special masala • 10ml mustard seeds • 2 finely sliced onions • Spring curry leaf • Dhania to garnish • 250m roasted cashew nuts Method: Marinate the chicken with ginger garlic
paste, chillie powder, dhania, jeera, somph powder and colouring overnight. Heat oven to 180 degrees and place the chicken on an oven tray, drizzle over 50ml of melted ghee and roast chicken until just cooked. In a kahari, heat the remaining ghee, add mustard seeds and aniseed, and then add the onions and fry until it changes colour. Add the masala and tomatoes and cook until the ghee and tomatoes separate, then season with salt and sugar. Once separated, add the roasted chickenwith any liquid that it may have and cook further until the liquid dries up. Pour in the fresh cream and stir well, switch off heat. Garnish with Dhania leaves, curry leaves and sprinkle over the cashew nuts. Serve with jeera basmati rice. Recipe by Shikaar Yadh, Shikaaryadh@gmail.com, 081 326 4419.
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