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Cape Malay Butter Chicken

Cape Malay Butter Chicken — a chicken recipe, 16 ingredients.

Chicken

contains dairycontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • ½ cup yoghurt
  • 1 tablespoon oil
  • 2 tablespoons ginger/garlic paste
  • 2 tablespoons lemon juice
  • 1 tablespoon crushed black pepper
  • 1 tablespoon white pepper
  • ¼ tablespoon powdered tuj (cinnamon)
  • ¼ tablespoon powdered elachi (cardamom)
  • ¼ tablespoon powdered cloves
  • 1 ½ tablespoon freshly pounded red chillies
  • 1 tablespoon salt
  • 2 chickens (split in halves)
  • ¼ cup butter
  • 1 can (1 cup) tomato purée
  • ¼ cup cream
  • Fresh mint sprigs
Make it lactose-friendly
  • ½ cup yoghurt → lactose-free or coconut yogurt
  • ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
  • ¼ cup cream → lactose-free cream or coconut cream

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  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.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0