KALEIDOSCOPE’S BUTTER CHICKEN

INGREDIENTS
700g boneless chicken, skin removed

and cut into small pieces
FOR THE MARINADE
1 tbsp garlic and ginger paste
3 tbsp white vinegar
Salt, to taste
2 tsp red chilli powder
2 tsp cumin powder
¼ cup mustard oil

FOR THE CURRY SAUCE
¼ cup ghee
1 cinnamon stick
3 cardamom pods
7 whole black peppercorns
3 cloves
1 tbsp garlic, finely chopped
½ tbsp ginger, finely chopped
2 brown onions, finely chopped
2 tbsp tomato paste
1 tbsp honey
100g butter
3 tbsp ground cashew nuts, made into
a paste with a little water
100ml cooking cream
A handful of fresh coriander leaves, to
garnish

METHOD
1 Combine the chicken with all the
ingredients for the marinade and allow
to rest for 10 minutes.

2 Thread the marinated chicken pieces
onto skewers and place in a tandoor
oven, barbecue or under a hot grill until
cooked. Set aside.

3 Heat a saucepan over a medium-high
heat. Add the ghee and sauté the
cinnamon, cardamom, black peppercorns
and cloves until their fragrance is
released.
4 Add the onions, garlic and ginger and
gently sauté until the onions turn golden
brown.

5 Add the tomato purée, honey, butter and
cashew nut paste.

6 Add the chicken, cover and reduce the
heat to a slow simmer for about 20
minutes, stirring halfway through.

7 Finish the sauce with cream, give the dish
a final stir and garnish with coriander
leaves before serving.