Cookbook:Cape Malay Butter Chicken

Cape Malay Butter Chicken
Category	Chicken recipes
Difficulty

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Butter chicken is a Cape Malay dish.

Ingredients

• ½ cup yoghurt
• 1 tablespoon oil
• 2 tablespoons ginger/garlic paste
• 2 tablespoons lemon juice
• 1 tablespoon crushed black pepper
• 1 tablespoon white pepper
• ¼ tablespoon powdered tuj (cinnamon)
• ¼ tablespoon powdered elachi (cardamom)
• ¼ tablespoon powdered cloves
• 1 ½ tablespoon freshly pounded red chillies
• 1 tablespoon salt
• 2 chickens (split in halves)
• ¼ cup butter
• 1 can (1 cup) tomato purée
• ¼ cup cream
• Fresh mint sprigs

Procedure

1. 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.
2. Grill chicken over live coals or rotisserie until browned. Alternatively, lightly pan-fry and cook them.
3. 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.
4. Place the chicken on a platter, and spread the sauce over top. Garnish with mint sprigs, and serve hot.