Cape Malay Butter Chicken

Ingredients

• ½ cup yoghurt
• 1 tablespoon oil
• 2 tablespoons garlic paste
• 2 tablespoons lemon juice
• 1 tablespoon black pepper
• 1 tablespoon white pepper
• ¼ tablespoon powdered tuj
• ¼ tablespoon powdered elachi
• ¼ tablespoon powdered cloves
• 1 ½ tablespoon pounded red chillies
• 1 tablespoon salt
• ¼ cup butter
• 1 can tomato purée
• ¼ cup cream
• to taste mint sprigs

Steps

1. Mix the yoghurt, oil, ginger/garlic paste, half the lemon juice, and spices together.
2. Smear this mixture over the chicken halves and allow to marinate for a few hours.
3. Grill the chicken over live coals or rotisserie until browned.
4. Alternatively, lightly pan-fry and cook them.
5. Combine the butter, tomato purée, and the remaining lemon juice.
6. Mix in the leftover marinade from the chicken.
7. Bring this mixture to a boil and simmer for a few minutes.
8. Remove from the heat, and stir in the cream.
9. Place the chicken on a platter, and spread the sauce over top.
10. Garnish with mint sprigs, and serve hot.