Butter Chicken

Directions

For the Butter Chicken:

Step 1: Marinate the Chicken
1. Clean and cut your chicken into even cubes.
2. Take half of your spice mixture and season the chicken.
3. Add half of your plain yoghurt to the chicken. This helps the spices stick and makes the meat tender.
4. (Optional) Add a squeeze of lemon juice to boost the flavours.
5. Cover your Size 3 Pot and place the chicken in the fridge for 30–60 minutes to marinate.

Step 2: Start Cooking
1. Pour some cooking oil into your potjie and heat it up.
2. Add your chopped onions and the remaining half of your spices.
3. Stir and cook until the onions are soft, translucent, and fragrant.

Step 3: Build the Sauce
1. Add the chopped or blended tomatoes into the pot.
2. Sprinkle in your Royco Butter Chicken spice.
3. Stir well and let it cook until the mixture is well combined and full of flavour.

Step 4: Cook the Chicken
1. Take your marinated chicken out of the fridge and add it to the pot.
2. Brown the chicken pieces, stirring occasionally, until they are partially cooked.
3. If the sauce looks too dry, add a bit of lukewarm water.
4. If the sauce is too thin, add 1 tablespoon of flour to thicken it.

Step 5: Finish the Dish
1. Once the chicken is fully cooked, add your unsalted butter and stir until it melts
completely into the sauce.
2. Pour in your fresh cream and stir until smooth and creamy.
3. Season with salt to taste.

For the Roti:

Step 1: Make the Dough
1. In a large mixing bowl, add your flour and salt.
2. Slowly pour in water while mixing, a little at a time.
3. Continue mixing until everything comes together into a soft, dough-like paste. The dough should be smooth and slightly sticky but firm enough to handle.

Step 2: Shape the Roti Buns
1. Lightly flour your work surface.
2. Roll out the dough into a flat sheet about 1 cm thick.
3. Spread a thin, even layer of butter over the entire surface of the dough.
4. Cut the dough into thin strips.
5. Roll each strip into a small bun shape (like a little swirl).
6. Place the buns on a plate or tray, cover, and refrigerate for 30 minutes while your chicken marinates.

Step 3: Prepare and Cook the Roti
1. Lightly oil your work surface.
2. Take one bun at a time and roll it out into a thin, flat roti.
3. Heat a non-stick pan on medium heat.
4. Fry each roti on both sides until golden brown and cooked through.
5. Serve warm with your Butter Chicken Potjie