Recipe by Gymkhana Fine Foods
Gymkhana Chicken Butter Masala
- Serves
- 2-3
- Prep
- 10 min
- Cook
- 25 min
The butter chicken from Gymkhana, the two Michelin starred Indian restaurant in London's Mayfair. Charring the chicken in tandoori marinade before it meets the sauce gives it the smoky edge you get in a restaurant. Use thigh rather than breast so it stays juicy, and marinate overnight if you can. Contains dairy, nuts and mustard.
Method
-
Put the chicken in a bowl with the tandoori marinade and turn until every piece is coated. Cover and refrigerate for at least 1 hour, or overnight.
-
Heat your oven grill to its highest setting. Spread the chicken in a single layer on a wire rack set over a foil-lined oven tray.
-
Grill for about 12 minutes, turning once halfway, until golden, lightly charred and cooked through. Set aside.
-
Tip the Butter Masala sauce into a pan. Pour the water into the empty jar, put the lid on, shake it and add that to the pan too. Bring to the boil.
-
Turn the heat to low, add the grilled chicken and simmer for 5 minutes.
-
Swirl over the cream and scatter with the coriander and ginger. Serve with garlic naan or basmati rice.
This amazing recipe comes directly from our friends at Gymkhana Fine Foods. Visit gymkhanafinefoods.com.
