Butter Chicken

Marinade

• 450 grams boneless chicken, diced into 1.5-inch pieces
• 1 tablespoon Lemon juice
• 1 teaspoon Spice Zen Butter Chicken Spice Blend
• ½ cup yoghurt (optional lactose free yoghurt)
• 1 teaspoon salt

Sauce

• 1 tablespoon Spice Zen Butter Chicken Spice Blend
• 2 Medium onions, pureed
• 1 teaspoon Ginger paste (optional substitute with Spice Zen Fresh Ground Dried Ginger)
• 1 teaspoon Garlic paste (optional substitute with Spice Zen Fresh Ground Dried Garlic)
• ¾ cup Tomato puree
• ½ cup water
• 1 tablespoon palm sugar or honey
• ½ teaspoon dried Fenugreek leaf, crushed (optional - our spice blend produced from 3/5/19 onwards contains this ingredient)
• 2 tablespoon thickened cream (optional lactose free cream)
• 3 tablespoon Butter, melted (optional rice bran oil for lactose free option)
• Fresh Coriander, chopped to garnish
• Salt to taste

1. Combine lemon juice, salt, yoghurt and 1 teaspoon Spice Zen Butter Chicken Spice Blend. Add chicken and coat well with the marinade. Set aside in the refrigerator for 3-4 hours.
2. Preheat the oven to 200°C. Cook the chicken pieces in the oven or under a grill for 10-12 minutes or until almost done. Remove and set aside.
3. Heat a pan over medium heat with 2 tablespoon butter. Add 1 tablespoon Spice Zen Butter Chicken Spice Blend and sauté. Add the pureed onion, ginger and garlic paste and sauté for 2 minutes. Add the tomato puree, salt, half cup of water and any leftover marinade sauce. Bring the mixture to a boil. Reduce the heat and simmer for 10 minutes. Add palm sugar and dried Fenugreek leaf.
4. Add the cooked chicken pieces and any of its juice. Simmer for 5 minutes and add the fresh cream. Garnish with chopped coriander. Serve hot with naan or rice.