Name: Old Delhi-Style Butter Chicken
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 x 750g/1½lb free-range poussin, skinned and each cut in half along the backbone (alternatively, use 800g/1¾lb bonnet chicken thighs, cut into 2); For the marinade; 125g/4½ oz Greek yoghurt; 1 tbsp vegetable oil; 2 tbsp ginger and garlic paste (see king prawns recipe, next pages); 1½ tsp salt; Juice of 1 lemon; 3 tsp red chilli powder; 1 tsp ground cumin; ½ tsp garam masala; For the sauce; 1kg/2¼lb tomatoes; 125ml/4½fl oz water; 5cm/2in piece of ginger, peeled, half crushed and half finely chopped; 4 cloves garlic, left whole and peeled; 4 green cardamom pods; 4 cloves; 1 bay leaf; 1 tbsp red chilli powder; 80g/3¼oz butter, diced; 2 green chillies, slit lengthways; 75ml/3fl oz single cream; 1 tsp salt; 2 tsp dried fenugreek leaves, crushed between your fingers; 1 tsp garam masala; 1 tbsp sugar

VMG Recipes