Braaied butter chicken curry
8 servings
Prep: 30 mins,
Cooking: 1 hr
Butter chicken seems to be the universal curry that everyone loves and for good reason. It’s so damn tasty and this version takes things to a whole new braai level.
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Ingredients (27)
1 1/2 cup | double cream plain yoghurt |
3 | garlic cloves — finely chopped |
1 knob | fresh ginger — finely chopped |
2 tbsp | garam masala |
2 tbsp | kashmiri chilli powder |
1 tsp | ground cumin |
2 tsp | ground turmeric |
fresh lemon juice — to taste | |
salt and black pepper | |
2 kg | chicken thighs — deboned and skin removed |
For the potjie
oil — for frying | |
1 knob | butter |
2 | onions — peeled and chopped |
1 knob | fresh ginger — finely chopped |
1 tbsp | garam marsala |
1 tbsp | kashmiri chilli powder |
1 tbsp | ground cumin |
1/2 tbsp | ground coriander |
2 cup | tomato purée |
2 tbsp | fish sauce |
1 tbsp | brown sugar |
100 g | crème fraîche |
1 tsp | dried fenugreek leaves — crushed |
salt and black pepper |
To serve
naan bread — or basmati rice | |
1/4 cup | flaked almonds — toasted |
fresh coriander |
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