This is a recipe shared with my by one of the chefs at a very popular Indian restaurant in Southall
Butter chickenPrint Recipe
- 2lb chicken pieces (with or without bones) cut into 2-3 inch cubes, wash and drain the chicken in a colander
- 4oz butter
- touch of salt
- red/orange colour (optional)
- 2 tbs fresh/bottled lemon juice
Add butter into a saucepan or wok, melt fully and heat on low heat, add washed chicken (no water).
Add salt and cook on medium heat for 15 – 20 mins, stirring occasionally until chicken is cooked through.
Increase heat so the chicken pieces start sticking to the bottom of the pot and only the butter remains. Stir a couple of times and switch off.
Place chicken pieces on serving dish, discard the butter.