Fries loaded with the most creamy and delicious butter chicken!
3 potatoes, washed
And cut into chips
1/2 teaspoon paprika
1 teaspoon chilli flakes
1/2 teaspoon chaat masala
Butter chicken gravy:
2 cloves garlic
2' ginger root
2 tablespoons butter
2 tablespoons sunflower oil
3 cardamom pods
2 centimeters piece cinnamon
1 1/2 teaspoon salt
3 tablespoons double
2 birds eye green
Chillies, finely chopped
3 tablespoons cashew paste
1/2 cup cream
1 tablespoon sugar
1/2 teaspoon garam masala
1 teaspoon coriander powder
1/2 teaspoon chilli powder
1 tablespoon dried fenugreek
For the chicken:
2 chicken thighs, boneless
1 tablespoon garlic paste
1 tablespoon ginger paste
1/2 lime, juiced
2 tablespoons yoghurt
1/2 teaspoon salt
1 teaspoon garam masala
1/4 teaspoon Himalayan
1 teaspoon dried fenugreek
2 tablespoons mustard oil (can use
First marinate the chicken by adding in all the 'for the
Chicken' ingredients and set aside. To make the butter
Chicken gravy, in a processor, blitz together the onion,
Garlic and ginger into a coarse paste.
Heat oil in a pan. Whilst heating, use a pestle and mortar
And crush open the cardamom pods and cloves and
Add to the hot oil along with the cinnamon.
They should splatter in the oil slightly, at which point
Add the ground onion/ginger/garlic paste along with
The salt. Saute for 3-4 minutes until golden.
Next, add tomato puree and chilies and cook for a
Further 2 minutes. At this point, add the cashew paste,
Cream and sugar and cook for 2-3 minutes, stirring
Now reduce the heat and add the remaining spices.
Check for salt and adjust accordingly. You can add a
Little water if it is a little thick. Remove from heat.
To make the chicken, pre-heat grill at max temp. Place
All the 'for the chicken' ingredients in a bowl and com-
Bine. Place on a foil lined baking tray and place on the
Top shelf for 10-12 minutes. The chicken should be white all
The way through, and slightly charred on top.