SCD Butter Chicken
SCD Butter Chicken
1 kg boneless chicken breasts [cut in bite sized chunks]
250 gm salted butter
1/2 kg tomato passata [Ripe tomatoes pureed and sieved to remove skin and seeds]
250 gm yogurt
4 tbsp dripped yogurt4 green cardamoms
8 black peppers
2 inches cinnamon
8 cloves8 cloves of garlic
1 inch ginger
Red chilli powder: 1 tsp, or to taste
salt to taste
2 tbsp fresh lemon juice2 tbsp honey
Place the whole spices in a frying pan and dry roast them for about 10 minutes until you can smell them strongly in the kitchen.
In a blender, whizz together the roasted spices with the ginger and garlic. Add a little bit of water to get a smooth paste.
Don’t worry if the paste is a little grainy. Add it along with salt, chilli powder, lemon juice and the 250 gm of yogurt to the chicken and mix the whole lot together well.
Leave this to rest for at least two hours.
When you are ready to eat, preheat the oven to 190 degrees centigrade or gas mark 5.
Spoon the pieces of chicken into two shallow baking sheets and bake for twenty minutes until they are white all the way through.
In the meantime, bring the passata to heat in a large pot over a medium heat. Mix in the dripped yogurt, honey and butter. When you can see the melted butter on the surface, mix in the cooked chicken with all its juices.
This entry was posted on Sunday, August 23rd, 2009 at 9:09 am and is filed under Recipes & Tips. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
