JEAN’S BUTTER CHICKEN

JEAN’S BUTTER CHICKEN
chicken breasts, cut into 2 cm x 2 cm chunks
Marinade:
4 tbl spoons full cream Greek yogurt
2 tbl spoons chickpea flower
1 teaspoon turmeric
1 teaspoon ground coriander
½ – 1 teaspoon chillie powder
½ teaspoon cumin
½ teaspoon cinnamon
1 teaspoon crushed garlic and ginger
salt to taste

Mix the yogurt and the chickpea flower well, no lumps. Then mix all other ingredients and add chicken pieces, coat all well. Skewer chicken and bake in oven on 230°C for 25-30 minutes, turn regularly. Grill last 5 minutes to score corners of chicken, it adds flavour.

Butter Sauce:
1 finely sliced onion
50 g of butter
½ teaspoon of ginger
½ teaspoon of chillie powder
3 table spoons of tomato puree
500 ml of cream
1 teaspoon of honey
pinch of salt

Put all sause ingredients together in a pot, simmer for 8-10 minutes, stirring regularly. Add chicken pieces and simmer for another 6-8 minutes.
Recipe and photo: Jéan Minderon