Ingredients
- yoghurt1/2 cup
- oil1 tablespoon
- ginger/garlic paste2 tablespoons
- lemon juice2 tablespoons
- black pepper, crushed1 tablespoon
- white pepper1 tablespoon
- cinnamon, powdered; tuj1/4 tablespoon
- cardamom, powdered; elachi1/4 tablespoon
- cloves, powdered1/4 tablespoon
- red chillies, freshly pounded1 1/2 tablespoon
- salt1 tablespoon
- chickens, split in halves2
- butter1/4 cup
- tomato purée, 1 cup1 can
- cream1/4 cup
- mint sprigs
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Mix yoghurt, oil, ginger/garlic paste, half the lemon juice, and spices together. Smear this mixture over the chicken halves and allow to marinate for a few hours.
Grill chicken over live coals or rotisserie until browned. Alternatively, lightly pan-fry and cook them.
Combine butter, tomato purée, and the remaining lemon juice. Mix in the leftover marinade from the chicken. Bring this mixture to a boil and simmer for a few minutes. Remove from the heat, and stir in the cream.
Place the chicken on a platter, and spread the sauce over top. Garnish with mint sprigs, and serve hot.
Region evidence: recipe text — “Butter chicken is a Cape Malay dish.”
