Indian Butter Chicken

Ingredients

Serving portion: 1

CHICKEN MARINADE

Boneless chicken thigh1kg
Yoghurt200g
Knorr South East Asian Spice Paste30g
Chilli powder2g

GINGER-GARLIC PASTE

Ginger50g
Garlic50g
Water50ml

BUTTER SAUCE

Unsalted butter120g
Cooking cream150g
Honey50g
Knorr Tomato Paste50g
Knorr Rendang Paste100g
Ginger-Garlic Paste150g
Knorr Tomato Pronto1.5kg

BEFORE SERVING

Spring onion, sliced50g
Red chilli, sliced50g

Preparation

Chicken Marinade
1. Mix all ingredients – chicken thighs, yoghurt, SEA Spice Paste, chilli powder – in a mixing bowl.
2. Ensure marinade coats well on chicken.
3. Chill over night before roasting.

Before Serving
1. Preheat oven at 200°C.
2. Lay marinated chicken evenly on wire rack.
3. Roast chicken for 15mins till light brown.
4. Remove from oven and add chicken to butter sauce.
5. Simmer for 20mins.
6. Transfer to a bowl, garnish with spring onion and red chilli.
7. Ready to serve.
.


Ginger-Garlic Paste
1. Blend ingredients in a jug blender to form a paste.
2. Butter Sauce
3. Heat up sauce pot, melt butter in it.
4. Add in ginger garlic paste and sweat on low heat till light brown.
5. Add in Rendang Paste and Tomato Paste, sweat for another 3mins.
6. Pour in Pronto Tomato Sauce and simmer for 10mins.
7. Fold in honey and cooking cream and simmer for another 10mins.
8. Set aside for later use.