500gmsskinless boneless chicken thighscut to bite sizes
3tbspGreek yogurt
3-4clovesgarlicpeeled and finely chopped
1inchGingerpeeled and finely chopped
1green chillifinely chopped
1/2tspturmeric powder
1tspmild chilli powder – Kashmiri variety
1tspsmoked paprika powderoptional
1-2strandssaffroncrushed
1tspgaram masala powder
1tspcumin powder
1tspcoriander powder
PInchcinnamon powderoptional
1tspChaat Masala or rock salt
2tbspgram flour or besan
1/2lemon
2tbspvegetable oil or butter
Salt to taste
For the Butter Chicken curry
2tbspbutter
1inchcinnamon stick
1tbspgreen cardamon powder
5clovescloves
2mediumonionsfinely chopped
1/2inchGingergrated
2Green Chilliesslit
1200gmtin of tomato puree or pasta
1tspgaram masala powder
1/2tspcoriander powder
2tspKashmiri red chilli powder
Salt to taste
150gmdouble cream or creme fraiche
1tsphoney
1tbspFenugreek leaves or kasuri methi
HandfulCoriander leaves +stems –finely chopped
Recipe Notes
For the Tandoori chicken
In a large bowl, tip in the yogurt and whisk it lightly.
Add in all the spices, and then make a coarse ginger garlic and green chilli paste. Add this paste into the yogurt spice mix and mix everything thoroughly.
Make bite size pieces of the chicken thighs and then tip into the yogurt spice marinade.
Squeeze the lemon juice, season with salt and make sure that the marinade covers the chicken all over.
Marinate for at least 2 hours or best overnight.
Preheat the grill to medium.
On a large baking tray, line with baking paper or foil. Cover with a few drops of oil or butter.
Space the marinated chicken pieces along the baking tray and then keep under the grill until golden brown. It should take about 20 minutes or so. Keep checking on the chicken – if they char a little that’s fine.
Tandoori marinated chicken is ready.
For the Butter Chicken curry
Heat butter in a heavy bottomed pan, add to it the cinnamon, cloves and the green cardamon powder. Sauté until aromatic.
Add in the onions and some salt. Sauté until the onions turn translucent.
Add the green chillies and the ginger, stir everything and try for a couple of minutes.
Next to go in is the red chilli powder, coriander powder and Garam Masala powder along with the tomato puree.
Stir everything, cover and cook until the tomato puree starts releasing oil.
Add some water while still keeping the curry thick. Simmer and cook for about 5 minutes with the lid on.
Next to go in is the Tandoori chicken pieces. Mix the curry well so that the curry coats the chicken pieces.
Now add the cream or the creme fraiche slowly whilst constantly stirring.
Time to add the fenugreek leaves and honey. Stir everything together and adjust the water and seasoning. Cook for another 10 minutes.
Garnish with coriander leaves and then serve with rotis and some raita.