Ingredients
450 gm chicken thighs, skin removed, rinsed under water and patted dry
10 ml lemon juice
¼ tsp sea salt
¼ tsp red chilli powder
½ cup plain Greek yoghurt
¼ tsp Fenugreek seeds, ground
¼ tsp ground turmeric
¾ tsp garam masala
3 Tbsp butter or ghee
1 Tbsp crushed garlic
1 Tbsp grated ginger
500 ml Barker's Professional Butter Chicken Paste
Method:
Marinate the chicken in lemon juice, salt and chilli powder for 20 minutes.
Add the yoghurt, fenugreek seeds, turmeric and garam masala for at least 4 hours or overnight.
In a saucepan, heat the butter, add the chicken and cook, stirring frequently to prevent burning until mixture has evaporated away.
Add the garlic and ginger. Cook for a further 4 minutes.
Add the Barker's Professional Butter Chicken Paste and simmer over low heat until the chicken is tender, about 35-40 minutes.
Serve with Jeera rice.
Serves 3-4
