BBQ HALF CHICKEN IN BUTTER CHICKEN SAUCE

Serves 4

INGREDIENTS:

2 x 750 – 800 g chickens, skinned and cut lengthwise in half
1 12.6 oz bottle Amaya's Butter Chicken Sauce
For BBQ marinade for chicken
2 tbsp vegetable or corn oil
1 tbsp cayenne powder
2 tbsp ginger-garlic paste
1 tbsp ground cumin
1.5 tsp salt
1.5 ground coriander
250 g (1 cup) plain yogurt
1.5 tsp salt
Juice of 1 lemon

FOR THE SAUCE:

.5 cup single cream
1 tsp dried fenugreek leaves (optional)
30 g unsalted butter

1. Wash the chicken halves, dry them on kitchen paper, then make incisions in the breast and legs at approximately 5cm (2-inch) intervals with the tip of a sharp knife.

2. Combine all ingredients for the marinade in a large bowl, add the chicken pieces and mix well, thread the chicken on to a bamboo or metal skewers and place in the fridge for at least 20 minutes.

3. Place the chicken skewers on a medium-hot barbeque and cook for 10-12 minutes on each side, until cooked through or you could cook them under a hot grill.

4. Meanwhile tip the sauce in a pan with single cream, butter & dried fenugreek leaves; simmer for 5-6 minutes.

5. Pour the sauce over the barbequed chicken and serve with naan bread.

Hemant's note: Dried fenugreek leaves are available at any Amaya Express or Indian grocery store.


BUTTER CHICKEN

Serves 4

INGREDIENTS:

3 x 8oz chicken breasts boneless, skin removed, diced in small pieces
1 12.6 oz bottle Amaya Butter Chicken Sauce
60g (1/4 cup) unsalted butter
5 tbsp single cream
.5 cup water or chicken stock
.5 tsp dried fenugreek leaves (optional)

FOR THE MARINADE:

2 tbsp ginger-garlic paste
1 tbsp vegetable or corn oil
1.5 tsp salt
Juice of 1 lemon
1 tsp red chilli powder
120 g (1/2 cup) plain yogurt
.25 tsp Amaya Garam Masala (optional)

1. Make small cuts all over the chicken pieces with a sharp knife to help marinade penetrate. To marinate the chicken, mix it with the ginger-garlic paste, oil, salt, lemon juice and chilli powder and leave for 10 minutes. Then mix it the yogurt and garam masala together and apply to chicken. Set aside for another 10 minutes. Place them on a baking tray.

2. Preheat oven 220°C/425°F, and cook the chicken for 15-18 minutes. You may need to turn the pieces after 10 minutes or so to ensure they colour evenly on both sides. The chicken should be cooked through. Strain off the juices through a fine sieve and set the chicken aside.

3. Meanwhile, heat the Amaya Butter chicken sauce and water in a pan and simmer for 5-7 minutes. Add chicken, cream and butter and simmer for 8 minutes, until the sauce is beginning to acquire a glaze.

Hemant's note: Optional: add dried Fenugreek leaves and serve with naan bread or pilaf basmati.


PANEER BUTTER MASALA

Serves 4

INGREDIENTS:

500g paneer, cut into 2.5 cm (1 inch) rounds or dice
1 12.6 oz bottle Butter Chicken Sauce
60g (1/4 cup) unsalted butter
5 tbsp single cream
.25 tsp dried fenugreek
1 tsp vegetable or corn oil
1 tsp kosher salt
.5 tsp ground black pepper
Juice of .5 lemon
1 tbsp chopped fresh coriander

1. Heat oil in a large pan, add paneer and sauté for 3 minutes.

2. Add salt, black pepper and dried fenugreek and sauté for 3 more minutes.

3. Add butter chicken sauce, cream & butter and simmer for 6-8 minutes.

4. Sprinkle with fresh coriander, squeeze in the lemon and serve, accompanied by pilaf rice.