Punjab x France
Butter chicken suprême with pommes purée
Butter chicken in a suit, sitting on the silkiest mash in town. Still the life of the party.
75 minTime
45 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original656kcalsame
45 gproteinsame
6 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Mix the curd, ginger garlic paste, 1 tsp chilli, garam masala, lemon and salt and coat the chicken. Marinate 30 minutes.
- 2For the sauce, melt 20 g butter on medium heat with the whole spices, add the tomatoes, cashews and remaining chilli and simmer 15 minutes. Blend, sieve and return to the pan with the honey, cream, kasuri methi and 10 g butter.
- 3Boil the potatoes whole in their skins for 25 minutes. Peel, press through a ricer or sieve and beat in 50 g butter and the hot milk with salt.
- 4Heat the oven to 200°C. Heat the oil in an ovenproof pan on medium high heat, sear the chicken 4 minutes until charred in spots, flip and roast in the oven for 12 to 15 minutes.
- 5Rest the chicken 5 minutes, then slice thickly on the angle.
Serve it like this
Spoon a swirl of mash off centre, lean the sliced chicken against it, pour makhani sauce in a pool beside and finish with a drizzle of cream and kasuri methi.
