Executive Chef at The Oyster Box, Kevin Joseph recently shared his recipe for the perfect Butter Chicken. which is also available daily at The Ocean Terrace.
Their incredible Curry Buffet boasts delicious meat, fish and vegetarian dishes, accompanied by fresh, homemade chutney, sambals and freshly baked Naan breads, Roti and Papadums. Tandoori Chicken prepared in their authentic Tandoori oven. The buffet is available daily for lunch and dinner.
Price: R290.00 per person
Ingredients
- 1kg cubed chicken breast fillets
- 50g garlic paste
- 20g ginger paste
- 100g butter
- 30g paprika
- 20g cumin powder
- 200ml fresh cream
- 30g garam masala
- 100ml natural yoghurt
- 50ml pureed tomato
- 100g onion paste
- 40g mixed masala
- 20g dhania powder
- 50g chopped masala
Method
1. Melt the butter; add onion, ginger, garlic, paprika, cumin powder, garam masala, dhania powder and the mixed masala. Cook until fragrant.
2. Add the chicken and yoghurt and cook for a further 4 minutes.
3. Add the tomato puree and cook for 8 minutes.
4. Add cream and reduce to a sauce consistency.
5. Season with salt and add clarified butter to finish the dish.
Directions to The Oyster Box
2 Lighthouse Rd
Umhlanga
031 514 5000
Nothing better for winter, thanks for the share.
This recipe turned out to have a considerate amount of spice !
It leaves a very grainy texture an lasting spice taste in the mouth which isnt very pleasant. This recipe has to be edited . Otherwise, just add 750ml fresh cream to help with the exorbitant amount of spice that makes 80% of the gravy