Butter chicken matched with Hallertau Maximus

Ingredients - serves four

 Chicken marinade:

  • 1kg chicken thigh (skin and bone off, diced ½ inch chunks)
  • 10ml lemon juice
  • 1 tsp paprika smoked
  • ½ tsp turmeric
  • 1 Tbsp rice bran oil
  • 2 cloves garlic , finely ground
  • 1 thumb ginger, finely ground
  • 2 Tbsp yoghurt
  • ½ tsp coriander seed, ground
  • ½ tsp cumin seed, ground
  • ½ tsp cayenne pepper
  • ½ tsp garam masala
  • ½ tsp salt

Butter chicken sauce:

  • 150gm onion, diced
  • 2 x 400gm can Tomato, chopped
  • 10gm garlic, sliced
  • 10gm ginger, sliced
  • 10 leaves mint
  • 10 sprigs coriander
  • 20gm red chilli, sliced
  • 1 each cinnamon quill
  • 2 each star anise
  • 2 each green cardamom
  • 30gm tandoori paste
  • 60ml cream, 4 tablespoon
  • 30ml rice bran oil
  • Salt to taste

Master tip:

If you need more heat just add more chilli, when the chicken is cooked there will be a lot of juice on the tray, don’t waste that but make sure it goes into the sauce as well, there is lots of flavor in there.  

  1. Combine all the ingredients together for the marinade and mix well, then coat the chicken well and leave to marinate overnight.
  2. For the sauce start in a large pan with the rice bran oil, then add garlic, ginger, onion, and sweat down, followed by the tandoori paste, red chilli and the tomato.
  3. Simmer for a few minutes then add the star anise, cinnamon, cardamom and cook for 30 – 40 minutes, finally add the cream and the fresh mint and coriander. Season to taste.
  4. Cook the marinated chicken by laying flat on a tray and baking in a 180’ oven for 15 minutes, remove then add to the sauce. Check seasoning then serve when ready.




Josh Emett Master Match Horizontal Rule