This winter, give in to this Old Delhi-style butter chicken recipe
Live MintChef Vivek Singh helped to revolutionize Indian restaurants in London when he opened Cinnamon Club in 2001. He supplied a simple recipe for Old Delhi-Style Butter Chicken. Vivek recommends two 750 gram free-range young chickens, skinned and each cut in half along the backbone; alternatively use 800g boned chicken thighs cut into two. Ingredients: For the marinade: 80 grams full-fat Greek yoghurt 1 tbsp ginger-garlic paste 1 tbsp vegetable oil 1 ½ teaspoons salt Juice of 1 lemon 1 tbsp red chili powder 1 tsp ground cumin ½ tsp garam masala For the sauce: 1 kilogram tomatoes 5 centimeter piece of fresh ginger, peeled and finely chopped 1 tbsp ginger-garlic paste 1 bay leaf 1 tbsp red chili powder 80g butter, diced 2 green chilis, slit lengthways 75 milliliters cream 1 tsp salt 2 tsp dried fenugreek leaves, crushed between your fingertips ½ tsp garam masala 1 tsp sugar Method: First, prepare the chicken. For the sauce, place the chopped tomatoes in a pan with 125ml of water, the ginger-garlic paste, bay leaf and simmer for about 15-20 minutes over medium heat until the tomatoes have completely disintegrated.
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The ultimate (and speedy) butter chicken recipe
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This winter, give in to this Old Delhi-style butter chicken recipe
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