Timing: Marinating 2 hours to overnight (overnight is best!); Cooking time 30-35 minutes
Who doesn’t love Butter Chicken? We can’t get enough of it and our Pinot Gris is the perfect accompaniment for this Moghul dish. Our recipe is not for the faint-hearted! It packs a calorie punch and will have your tastebuds going into overdrive (thanks to the chilli powder). It’s getting cooler outside in the evenings now that we’ve moved into Autumn so this dish is the ideal Friday night stay-in dinner and can be adapted to suit your tastes (and level of chilli-comfort!) – just be prepared to wake early the next morning for a 10km run to work off the ghee.
The 2014 Ghost Wines Pinot Gris helps extinguish the heat of this dish with flavours of granny-smith apple and Japanese pear with a hint of cinnamon and just the right amount of acidity.
With this dish you'll have to bid a fond farewell to your local Indian takeaway!
Suggested side dishes:
Method: Chicken and Marinade
Blend the ginger and garlic together to form a paste in a food processor or pestle and mortar. Grind the almonds in a food processor or finely chop with a knife. Put the paste and almonds in a bowl with all other marinade ingredients except for oil and blend together. Add the chicken pieces and stir to coat thoroughly. Cover and marinate in the fridge for at least 2 hours (overnight is better!).
Preheat conventional oven to 180C. Place a heavy-based dish with ghee/butter into the oven to heat up. Once hot, add the chicken pieces, place back into oven and bake for 8-10 minutes. Remove the chicken from the oven, turn over and brush with some oil and place back into the oven, baking for another 10-15 minutes or until cooked through.
Heat the ghee/butter in a large frying pan, add the onion and fry until softened. Add garlic and ginger and fry for 1 minute only. Add all other ingredients except for passata, lemon juice, butter and cream, stirring well, and fry for 1 minute.
Stir in passata and lemon juice and cook for a further 1 minute.
Add baked chicken pieces and the butter and stir gently until the butter has melted and the sauce becomes smooth. Finally, stir through cream and garnish with fresh coriander and slivered almonds.
Garam Masala recipe:
You’ll need 8 cardamom pods, 2 Cassia leaves, 1 tsp black peppercorns, 2 tsps cumin seeds, 2 tsps coriander seeds, 5 cm cinnamon stick, 1 tsp cloves (will make 3 tbsp of the spice mix). Remove the seeds from the cardamom pods, break cassia leaves into small pieces, put into a pestle & mortar with the remaining spices and grind until a fine powder is formed. Store in an airtight container.
Wrap cucumber with absorbent kitchen paper and squeeze over the sink to remove excess liquid. Mix cucumber in a bowl with yoghurt and season with salt to taste.
Heat a small saucepan over low to medium heat. Once heated, add the mustard seeds. Cover and shake saucepan until seeds start to pop. Pour seeds over yoghurt sauce and sprinkle with coriander leaves to serve.
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