Butter Chicken

2 lbs skinless chicken legs, see procedure below

1 cup plain yogurt

¼ cup liquid honey
1 tsp cayenne
½ tsp salt
2 Tbsp fresh ginger, grated

2 Tbsp lemon juice (1/2 fresh lemon)
2 Tbsp garlic (4 cloves crushed or pressed)
1 Tbsp paprika
1 tsp mustard powder
1 tsp garam masala

Butter Sauce
4 Tbsp olive oil
1 cup tomato sauce or crushed tomatoes

1 cup water
2 green chilies (Serrano, jalapeno or habanera) chopped fine (remove seeds for less heat)

1 cup cream

1 Tbsp ginger paste
1 Tbsp garlic paste
1 Tbsp red chili powder
2 - 3 tsp garam masala (I like lots).
3 Tbsp honey

2 tsp cumin
1 tsp turmeric
3 Tbsp butter
Salt to taste

Prepare chicken legs. I prfer to cook with bone in when the meat is in a sauce. The bones add to the flavour and it is worth the effort on taste alone.

Remove skin from the leg.

Cut drumstick from thigh.

Remove hip bone from thigh.

Remove drumstick end.

Cut thigh in half.

Wash prepared chicken paying attention to the bone cuts to remove any shards of bone

Mix yogurt, red chili powder, salt, ginger paste, garlic paste, lemon juice and 1 tsp garam masala, mustard powder, honey, paprika in a bowl add chicken and marinade for 4 hours or overnight.

Place chicken on a tray and broil 10-12 minutes or until almost done, turning over at halfway time, remove from oven and set aside. For a really great taste I will often times grill them on the barbeque for added yumminess.

Heat olive oil in a pan. Place ginger-garlic paste and cut green chilies and sauté for two minutes.  Mix in tomato puree, red chili powder, garam masala, water, honey/sugar, cumin and turmeric. Bring to a boil, lower heat and simmer for 20 minutes.

Remove mixture from heat and let cool for 20 minutes, place in blender or use an immersion blender, puree until mixture is smooth and creamy.  

Add cream to sauce.

Return pureed mixture to pan and heat until bubbling add cooked chicken pieces and butter. Add salt to taste.

Simmer for 10 minutes.

Serve with naan bread and basmati rice.

Snowy Palms Resort