Butter chicken

Imagination in a box

Name Chicken Makhani Curry also known as butter chicken or

Murg Makhani.

Butter chicken is among the best known Indian foods all over the world. The masala sauce is generally milder rather than fiery hot.

Preparation time Cooking time 45 min Ready in 45 min Recipe yield Ingredients

10kg boneless chicken breast 3 ltrs yogurt 100g minced ginger 100g crushed garlic 1 kg tomato paste 1tsp. white pepper 3 tbls Paprika 3 tbls ground Turmeric 6 tbls/180g ground coriander 300ml fresh lemon juice 300g Brown sugar 200ml vegetable oil 500g Melted butter (for basting) Chef’s tip:

Always marinate the chicken overnight to help the yoghurt tenderize the chicken

Method Whisk all of the ingredients in Part I together in a large bowl.

Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350ยบF. Skewer the chicken and cook in a tandoori oven or over hot coals for 10 minutes, basting with butter whilst cooking.

For the sauce 2ltrs of canola or sunflower oil 4kg tomato paste 10 kg onion finely chopped 10kg Boiled carrots blended 100g freshly chopped ginger or paste 100g crushed or chopped garlic 6 tbls 180g Paprika 2tbls ground green cardamom powder 1tsp ground nutmeg 6 ground cloves 5 tbls Garam masala 1Tbls cinnamon 60g Salt 1kg butter 200g Ground almonds 180g 6 tbls of cumin powder 4 liters of cream 200 g Brown sugar 100g salt Method.

To make the sauce caramelize the onions in a large pot with hot oil then add the ginger and garlic, with all the ground spices, cloves, cardamoms, and salt. Put tomatoes, tomato paste and tomato puree in the pot with the onions and add 1ltr of water.

Cook over low heat until reduced to a thick sauce. Blend with a stick blender and strain through a strainer place back on the heat and bring to a boil. Add butter and cream. Add the chicken and simmer till the chicken is heated through.