BUTTER CHICKEN

Ingredients

• Butter chicken:
• 62.5 g butter
• 800 g chicken fillet, cubed
• 1 1/2 teaspoons turmeric (arad)
• Chilli powder, a pinch or to taste
• 1 teaspoon chopped green chillies
• Lemon juice, a dash
• 1/2 teaspoon Aromat
• Garlic flakes, a sprinkle
• Salt and sugar, to taste
• 2 cups milk, divided
• 2 teaspoons maizena (cornflour)
• 250 ml fresh cream
• A few coriander leaves, chopped
• Optional: a handful of cashew nuts and a little water to make a paste
• Rogni naan:
• 3 cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon parsley
• 1 tablespoon sesame seeds (til)
• 1 to 1 1/4 cups plain yoghurt, as needed
• Garlic, butter and oil, in equal quantities

Method

1. Melt the butter in a wok over medium heat.
2. Add the cubed chicken and coat it in the butter.
3. Add the turmeric, chilli powder, green chillies, lemon juice, Aromat, garlic flakes, salt and sugar. Stir well to coat the chicken.
4. Cook for approximately 10–12 minutes, stirring occasionally, until the chicken is cooked through.
5. Whisk the maizena into 1 cup cold milk and set aside.
6. Add the fresh cream and the remaining 1 cup milk to the cooked chicken. Bring gently to the boil.
7. Stir in the maizena-and-milk mixture and cook until the sauce has thickened. Mix in the coriander leaves.
8. Optional: grind the cashew nuts with a little water to make a thick paste. Mix it into the maizena-and-milk mixture before adding it to the chicken.
9. For the Rogni naan, combine the flour, baking powder, salt, parsley and sesame seeds.
10. Add 1 cup plain yoghurt and mix to form a soft dough, adding up to 1/4 cup more yoghurt only if needed.
11. In a bowl, mix together equal quantities of garlic, butter and oil and melt it on the stove.
12. Once the dough is made, roll into an oval shape and fry as you would fry roti.
13. Brush the cooked naan with the garlic, butter and oil mixture and serve with the butter chicken.