Authentic Butter Chicken curry

Ingredients

For grilled chicken
Chicken breast – 2
Yoghurt – 50 grams
Oil – 1 tablespoon
Ginger garlic paste – 20 grams
Salt – 5 grams
Lemon juice – 10ml
Chili powder – 1/4 tablespoon
Garam masala – ¼ tablespoon

For sauce
Kohinoor Butter Chicken sauce -1 packet
Butter – 20gms
Double cream – 30ml

For saffron rice
Kohinoor Gold basmati rice – 200gms
Saffron – 1/4gm
Oil – 1 tablespoon
Butter – 20gms
Salt – 5gms
Boiling water – 400ml

For side dish
Kohinoor Dal Makhani – 1 packet
Butter – 10gms
Double cream – 20ml
For mango chutney and poppadum’s
Kohinoor Mango Chutney – 1 bottle
Ready fried poppadum’s – 1 packet

Method

Marinate the chicken breast with yoghurt, salt, ginger garlic paste, chili powder, lemon juice, garam masala and oil.

Keep the chicken marinated for at least 4 – 6 hours. To cook the chicken breast, heat 1 tablespoon of oil in a frying pan, pan fry the whole breast and finish off by cooking in the oven for 15 – 20 minutes at 180 degrees centigrade.

For the basmati rice, wash and soak in lukewarm water and keep for ½ hour. Soak the saffron in 5 tablespoons of hot water. Heat oil and butter in a thick bottom pan and add the soaked rice after draining all the water. Lightly sauté, add salt, boiling water, saffron water and allow to cook on medium heat till all the water is absorbed and holes form on the surface of the rice. Cover rice with kitchen paper towels, cover with lid and reduce the heat to very slow. Allow to steam for 7 minutes, open and fork the rice to make it fluffy.

Heat the Kohinoor Butter Chicken sauce in a pan adding butter and cream.

Heat the Kohinoor Dal Makhani in a pan adding butter and cream.

Mould the saffron rice in a small teacup and invert on a dinner plate.

Pour the sauce on the plate to make a small puddle, slice the grilled chicken breast and arrange on the sauce, garnish with a sprig of coriander, serve with Kohinoor Dal Makhani, Kohinoor Mango Chutney and poppadum’s.

Enjoy your authentic butter chicken curry.