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Butter Chicken with Mango Chutney
Creamy butter chicken paired with sweet and tangy mango chutney
Creamy butter chicken paired with sweet and tangy mango chutney
Cooking time1 hour
Prep time1 hour- DifficultyHard
Servings1 portions
For Chicken Marinade:
- Full Fat Yoghurt 120 ml
- Fresh Lemon Juice 15 ml
- Turmeric Powder 3 g
- Garam Masala 5 g
- Chili Powder/ Cayenne Pepper 3 g
- Ground Cumin 3 g
- Fresh Ginger, finely grated 6 g
- Fresh Garlic, crushed 8 g
- Chicken Thigh Fillets, cut into chunks 750 g
For the Curry
-
30 Fat Spread with Buttermilk Salted 250 G
- Tomato Puree 250 g
-
240 Cooking Cream 1L
- White Sugar 12 g
- Fine Salt 8 g
For the Mango Chutney
- Partially Ripe Mangoes, peeled and sliced 500 g
- Vegetable Oil 15 ml
- Cinnamon Stick 1 pc
- Cardamom 4 pcs
- Star Anise 1 pc
- Ginger, peeled and crushed 10 g
- Ground Cumin 4 g
- Fennel Seeds, grounded 5 g
- Red Chili Powder 2 g
- White Sugar 250 g
- Vinegar 120 ml
- Salt as needed
- Pepper as needed
- Mix all the marinade ingredients in a bowl and add the chicken chunks. Let it rest for 3 hours or overnight in the chiller.
- Once ready, heat up a large pan with Flora Professional Fat Spread with Buttermilk Salted and sear the chicken on all sides. Add the tomato and sugar. Let it simmer and season with salt.
- Pour Flora Professional Cooking Cream and let it simmer to blend all the flavors. Season some more if needed.
- For the chutney, heat up Flora Professional Fat Spread with Buttermilk Salted and add the cinnamon, cardamoms ans star anise. Add the ginger and fry for a minute. Using low heat, add the chili, cumin and fennel.
- Add the mangoes, sugar and vinegar and bring to a boil. Cook until mangoes are tender and mushy. Season with salt and adjust the sugar if needed. Cool completely.
- Serve the butter chicken and mango chutney with fries, basmati rice or bread.
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