For the chicken marinade:
1Cut each chicken breast into two pieces.
2Make the marinade by mixing together all of the ingredients, including the chicken, together. Coat well.
3Cover and place overnight in the fridge. (The marinade might not look as bright red as you’d imagine, but when it is cooked in the oven, the color changes.)
For the butter chicken:
1Fry the onions and butter together in a large pan until the onion is golden brown.
2Add the chicken marinade and fold in the coriander and the cream.
3Stir over a low heat for 10 minutes until everything has combined well and then tip into a large casserole dish.
4Place in a preheated oven (350°) for 60 minutes.
5Serve with basmati or jasmine rice (my preference) and roti or garlic naan. No minute rice!
June 3, 2016
This is our recipe for butter chicken (chicken makhani). For those who don't have a cultured pallet, it may be an acquired taste, but we like it.
Butter Chicken Ingredients