Cookbook:Cape Malay Butter Chicken

Butter chicken is a Cape Malay dish.

Ingredients

 * ½ cup yoghurt
 * 1 tablespoon oil
 * 2 tablespoons ginger/garlic paste
 * 2 tablespoons lemon juice
 * 1 tablespoon crushed black pepper
 * 1 tablespoon white pepper
 * ¼ tablespoon powdered tuj (cinnamon)
 * ¼ tablespoon powdered elachi (cardamom)
 * ¼ tablespoon powdered cloves
 * 1 ½ tablespoon freshly pounded red chillies
 * 1 tablespoon salt
 * 2 chickens (split in halves)
 * ¼ cup butter
 * 1 can (1 cup) tomato purée
 * ¼ cup cream
 * Fresh mint sprigs

Procedure

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