Butter Chicken Loaded Fries

Ingredients

• Fries:

• 3 potatoes, washed

• And cut into chips

• Salt

• 1/2 teaspoon paprika

• 1 teaspoon chilli flakes

• 1/2 teaspoon chaat masala

• Optional:

• Butter chicken gravy:

• 1/2 onion

• 2 cloves garlic

• 2' ginger root

• 2 tablespoons butter

• 2 tablespoons sunflower oil

• 3 cardamom pods

• 3 cloves

• 2 centimeters piece cinnamon

• Stick

• 1 1/2 teaspoon salt

• 3 tablespoons double

• Concentrated tomato

• Puree

• 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

• Leaves

• For the chicken:

• 2 chicken thighs, boneless

• & skinless

• 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

• Pink salt

• 1 teaspoon dried fenugreek

• Leaves

• 2 tablespoons mustard oil (can use

• Any oil)

Instructions

1. First marinate the chicken by adding in all the 'for the

2. Chicken' ingredients and set aside. To make the butter

3. Chicken gravy, in a processor, blitz together the onion,

4. Garlic and ginger into a coarse paste.

5. Heat oil in a pan. Whilst heating, use a pestle and mortar

6. And crush open the cardamom pods and cloves and

7. Add to the hot oil along with the cinnamon.

8. They should splatter in the oil slightly, at which point

9. Add the ground onion/ginger/garlic paste along with

10. The salt. Saute for 3-4 minutes until golden.

11. Next, add tomato puree and chilies and cook for a

12. Further 2 minutes. At this point, add the cashew paste,

13. Cream and sugar and cook for 2-3 minutes, stirring

14. Continuously.

15. Now reduce the heat and add the remaining spices.

16. Check for salt and adjust accordingly. You can add a

17. Little water if it is a little thick. Remove from heat.

18. To make the chicken, pre-heat grill at max temp. Place

19. All the 'for the chicken' ingredients in a bowl and com-

20. Bine. Place on a foil lined baking tray and place on the

21. Top shelf for 10-12 minutes. The chicken should be white all

22. The way through, and slightly charred on top.