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Cape Malay Butter Chicken

Cape Malay Butter Chicken – Forkwise recipe card (illustration, no photo yet)
DinnerSouth African⏱ 45 minServes 4EasyGluten-freeEgg-freeNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

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

Method

  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.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
No photo yet – illustrated placeholder.