Chief Brand Butter Chicken

Ingredients Needed

• 10 Cloves of Garlic, peeled
• 6 Pimento Peppers, chopped
• 3 Inches Peeled Ginger, chopped
• 2 Medium Onions, Peeled and chopped
• Chicken Marinade
• 12 Chicken Thighs, deboned, 2 inch pieces
• 2 Tsp Chief Brand Salt
• 1 ½ Tsp Chief Brand Black Pepper
• 2 Tsp of Chief Brand Garam Massala
• ½ Tsp Chief Brand Cinnamon Powder
• 1Tsp Chief Brand Chili Powder
• 1 Tsp Chief Brand Turmeric, Saffron
• ½ Tsp Chief Brand Paprika
• 6 Tbsp of Natural Plain Yogurt
• 2 Tbsp of Chief Brand Chick Pea Flour
• 4 Tbsp Butter
• ¼ Tsp Chief Brand Fennel Seeds
• ¼ Tsp of Chief Brand Maithe Seeds
• 2 Whole Sticks of Chief Brand Cinnamon
• ¼ Tsp Chief Brand Whole Geera Seeds, Cumin
• 4 Whole Chief Brand Cardamom Pods
• 2 Tsps of Chief Brand Coriander Powder
• 2 Tbsp of Tomato Puree
• 2 Cups Heavy Cream
• 4 Tbsp of Minced Chadon Beni

Method

In a food processor, add the garlic, ginger, onions and pimento peppers and process into a paste. Add a Table spoon of water if needed. Divide seasoning paste into two portions and set aside.

Season chicken pieces with salt and black pepper and the rest spice ingredients for the marinade.

In a small bowl, add the yogurt and chick pea mixture and stir to combine. Add half of the garlic ginger seasoning paste to it, stir and then add this yogurt mixture to the seasoned chicken. With your hands, mix well ensuring yogurt mixture in integrated.

Let sit for 2 Hrs or up to overnight to marinate.

Place a Medium Iron pot on medium heat. Add the butter, followed by the, Fennel, maithe, cinnamon, geera and cardamom pods. Stir and cook for 20 seconds then add the coriander powder and tomato puree. Cook for 2 minutes on high heat. Add your chicken pieces and turn about in the pot to evenly coat. Cover and let cook for 6 minutes.  Add the heavy cream, stir occasionally and cook on medium heat covered for 20 minutes. Season with salt and pepper to taste and add the Chadon beni. Serve with Basmati Rice, Fried Potatoes or even Rotis.

Enjoy