Kyle’s Butter Chicken

A family favourite made easy!

Craig's childhood mate, Kyle, is a professionally trained chef who has worked in some incredible restaurants all over the globe. He wrote this recipe for us a few years ago and it's too good not to share!

This is a perfect example of a recipe with relatively simple ingredients, where a lot of the flavour comes from the method of cooking. Marinading the chicken for 24 hours before grilling over a hot BBQ gives you some amazing mallard (burny bits), and also cuts back on prep-time as you BBQ them whole and then quickly chop into bite-size chunks after being cooked.

Give it a go and we promise it will become a staple in your home. We have paper copies of this recipe in-store if you want one to chuck in your file!

Ingredients – bold available from WnP!

3 Tablespoons Tandoori Spice Mix + 3 Tablespoons Greek Yoghurt

1KG Chicken Thigh – leave whole

Salt & Pepper to taste

3 Tablespoons Butter

5 Cardamom Pods, 1 Cinnamon Stick, 4 Cloves, 1 tsp Kasuri Methi (fenugreek leaves)

1 Thumb Ginger – Grated

3 Cloves of Garlic - Grated

1-2 Green Chillis – Seeds removed and finely chopped

1 teaspoon Smoked Paprika

1/2 tsp Garam Masala

3 Tablespoons Tomato Puree

150ml Cream

Chopped Coriander to garnish

Method:

1. Mix Tandoori Spice & Yoghurt together. Pour over Chicken and stir to combine. Refrigerate overnight.

2. BBQ Marinaded Chicken on high heat for 8-10 minutes until well coloured and cooked through. Chop into 4-6 pieces each.

3. Meanwhile, heat butter in a large pot over medium-high. Add Cardamom, Cinnamon, Cloves & Kasuri Methi and stir for 20 seconds.

4. Add Ginger & Chillis and cook for 1 minute until fragrant

5. Add Paprika, Garam Masala, Tomaro Puree and cook for 1 minute.

6. Add Cream slowly while stirring, being careful not to boil. Add water if it gets too dry.

7. Add cooked Chicken pieces and simmer for 10 minutes.

8. Serve with cooked Basmati Rice, Kyles Dahl with Onion & Garlic Tarka, steamed veges and a hot naan or paratha. Yum!

Note: This is quite a dry curry, you can add more cream or some water to increase the amount of gravy if desired