Kashmiri Butter Chicken

Description

 * Ethnicity - Kashmiri, North Indian
 * Type of meal - Party, Lunch, Dinner

Ingredients

 * 1 roasting Chicken, jointed or 6 thighs or 750g fillets diced
 * 3 tbsp Charmaine Solomon's
 * Tandoori Tikka Marinade
 * 1/4 tsp saffron strands or pinch of powder
 * 1 tbsp ghee
 * 1 tbsp olive oil
 * 1 cup tomato puree (not paste)
 * 1 tbsp Sugar
 * 1 tbsp finely shredded fresh ginger, optional
 * 1/2 cup cream or evaporated milk
 * 1/4 cup chopped fresh coriander

Directions

 * 1) Rub Chicken with marinade and set aside for 30 minutes.
 * 2) Lightly toast the saffron strands in a dry pan for a minute, taking care not to burn them.
 * 3) Place on a saucer and crush with the back of a spoon, and dissolve in a tablespoon of hot water.
 * 4) Scrape excess marinade from Chicken and reserve.
 * 5) In a large frying pan heat the ghee and oil and fry the Chicken until lightly browned.
 * 6) Stir together remaining marinade, tomato puree, Sugar and dissolved saffron. Pour over the Chicken.
 * 7) Scatter shredded ginger into the pan, cover and simmer until Chicken is tender. Stir in cream and heat gently.
 * 8) Sprinkle with chopped coriander leaves before serving and saffron Pilau.