Butter Chicken Recipe

Ingredients:

• 1 kg chicken thighs or breasts, cut into cubes
• 2 tsp salt, or to taste
• 1 large onion, finely chopped
• 4 tbsp Yve’s butter chicken spice blend (2 tbsp for marinade, 2 tbsp for sauce)
• 1 1/2 cups buttermilk
• 1 cup fresh cream
• 1/2 cup tomato puree
• 1 can (400g) chopped tomatoes
• 5 tbsp oil or 125g butter
• 1 cup fresh coriander leaves, chopped
• 2 stems curry leaves

Method:

1. In a large bowl, combine the chicken pieces with 2 tbsp of Yve’s butter chicken spice blend and 1 tsp of salt. Mix well to coat the chicken evenly.
2. Pour in 1/2 cup of buttermilk and mix until the chicken is thoroughly coated. Marinate the chicken for at least an hour, or preferably overnight in the refrigerator.
3. Heat oil or melt butter in a large skillet over medium heat. Add the marinated chicken pieces and cook until they are slightly browned. Alternatively, you can grill the chicken in the oven until browned. Set the cooked chicken aside.
4. In the same skillet, add the chopped onions and sauté until they are soft and translucent.
5. Stir in the curry leaves, tomato puree, chopped tomatoes, and remaining 2 tbsp of Yve’s butter chicken spice blend. Cook the mixture for about 10 minutes, allowing the flavors to meld.
6. Allow the mixture to cool for a few minutes, then transfer it to a blender and process until smooth to make the sauce.
7. Return the sauce to the skillet and pour in the fresh cream and remaining buttermilk. Simmer the sauce for 5 minutes, stirring occasionally.
8. Add the cooked chicken pieces and chopped coriander to the sauce. Simmer for an additional 5 minutes to allow the flavors to infuse.
9. Taste and adjust the seasoning if necessary. Serve hot with rice or naan bread.