Indian
Indian - Curries and Gravies
Butter Roti
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 500g boneless chicken thighs, cut into pieces
- • 1/2 cup yogurt, whisked
- • 3 tbsp butter
- • 1 tbsp ginger-garlic paste
- • 4 tomatoes, pureed
- • 1 tsp Kashmiri red chili powder
- • 1/2 cup double cream
- • 1 tsp garam masala
- • 1 tbsp kasuri methi (dried fenugreek leaves)
Preparation Steps
1
Phase 1
Mix the chicken with the yogurt, half the ginger-garlic paste, the chili powder, and salt; rest for 1 hour.
2
Phase 2
Sear the chicken in 1 tbsp butter until browned and cooked through; set aside.
3
Phase 3
Melt the remaining butter, add the rest of the ginger-garlic paste and the tomato puree; simmer for 10 minutes.
4
Phase 4
Return the chicken with 1/2 cup water and simmer for 5 minutes.
5
Phase 5
Stir in the cream, garam masala, and crushed kasuri methi; serve with buttered flatbread or naan.