It’s Menu Monday! Check out this recipe from our Executive Chef Joe Kennedy! Butter Chicken-20 portions Marinade; 250 ml plain yogurt 60 ml lemon juice 30 g minced garlic 30 g minced ginger 30 g ground cumin 15 g coriander 5 g cayenne 3 g each of cardamom, ground cloves and black pepper 5 g salt Method; Mix all ingredients well, pour over prepared chicken portions mixing well into the flesh. Cover and refrigerate overnight or for at least 8 hours, remove from marinade, then place on a baking pan brush lightly with oil and place in a 375 – 400 degree oven and roast , turning once, to until juices run clear. It may be necessary to lower oven temperature after the browning stage is reached or simply cover with foil. Place in serving dish and pour butter chicken sauce over. Is best served with saffron rice and naan bread
Posted on: Mon, 24 Jun 2013 16:44:32 +0000
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