Consuming Passions - Worldwide Events Managers

Kashmiri Butter Chicken

Serves: 4

Notes

Ingredients

• 1 Roasting chicken, jointed, 6 thighs or 750g fillets, diced
• 3 Tbsp Tandoori Tikka Marinade (available at most oriental stores and better supermarkets)
• 1/4 tspn saffron strands or pinch of powder
• 1 Tbsp ghee
• 1 Tbsp olive oil
• 1 cup tomato puree
• 1 Tbsp sugar
• 1 Tbsp finely shredded fresh ginger, optional
• 1/2 cup cream
• 1/4 cup chopped fresh coriander

Method

Rub chicken with marinade and set aside for 30 minutes. Lightly toast the saffron strands in a dry pan for a minute, taking care not to burn them. Place on a saucer and crush with a back of a spoon, and dissolve in a tablespoon of hot water. Scrape excess marinade from chicken and reserve. In a large frying pan heat the ghee and oil and fry the chicken until lightly browned. Stir together remaining marinade, tomato puree, sugar and dissolved saffron. Pour over the chicken. Scatter shredded ginger into the pan, cover and simmer until chicken is tender. Stir in cream and heat gently. Sprinkle with chopped coriander leaves before serving with rice or Saffron Pilau (see rice section).