Ingredients
- chicken breast 600.0 g
- plain yogurt 150.0 g
- lemon juice 15.0 ml
- ground ginger 1.0 tsp
- garlic 15.0 g
- ground cumin 1.0 tsp
- ground coriander 1.0 tsp
- ground turmeric 0.5 tsp
- Cayenne Pepper 0.5 tsp
- salted butter 1.0 tsp
- butter 80.0 g
- canned tomatoes 400.0 g
- heavy cream 100.0 ml
- onion 100.0 g
- white sugar 10.0 g
- ground cinnamon 0.5 tsp
- ground cardamom 0.25 tsp
- ground cloves 0.25 tsp
- dried apricots 2.0 g
Cooking Instructions
Mince the garlic and combine it in a bowl with plain yogurt, lemon juice, ginger, cumin, coriander, turmeric, salt, and cayenne pepper.
Cut the chicken breast into 3cm cubes. Ensure all pieces are uniform for even grilling.
Toss the chicken cubes in the tandoori marinade until well coated. Cover and refrigerate for at least 30 minutes.
SAFETY: Thoroughly wash your hands, utensils, and any surfaces that came into contact with raw chicken.
Preheat your oven grill or barbecue to 220°C.
Thread chicken onto skewers or place on a wire rack over a baking sheet. Grill for 12-15 minutes, flipping once, until charred on the edges and cooked to an internal temperature of 75°C.
Remove the chicken from skewers and set aside to be incorporated into the sauce.
Finely dice the onion and set aside. If the canned tomatoes are whole, pulse them in a blender until perfectly smooth.
In a large heavy-bottomed pan, melt 40g of the butter over medium heat.
Add the diced onions and sauté for 6-8 minutes until they are soft and starting to turn golden.
Stir in the cinnamon, cardamom, and cloves. Toast the spices in the butter for 60 seconds until fragrant.
Pour in the tomato puree and add the sugar. Simmer gently for 15-20 minutes, stirring occasionally, until the sauce reduces and darkens.
Lower the heat and stir in the heavy cream and the remaining 40g of butter. Mix until the sauce is silky and emulsified.
Add the grilled Tandoori Chicken pieces into the sauce. Simmer for an additional 5 minutes to let the flavors meld.
Rub the dried fenugreek leaves between your palms to release the oils and sprinkle over the hot butter chicken before serving.