Cape Malay Butter Chicken
Cape Malay butter chicken pairs a spiced yoghurt marinade with a tomato and cream sauce finished with butter. The marinade carries cinnamon, cardamom, cloves, black and white pepper, and pounded fresh red chillies, so the heat has depth rather than a single note. The best touch is that the used marinade goes into the sauce, tying both parts together. Cook the chicken over coals if you can, and finish with mint.
Instructions
In a large bowl, stir together the yoghurt, oil, ginger/garlic paste, half of the lemon juice, and all of the spices and salt until you have a thick, even paste.
Rub the paste over every side of the chicken halves. Leave them to marinate for a few hours, and keep the marinade that is left in the bowl.
Cook the chicken over live coals or on a rotisserie until the skin is browned. If you have no fire, pan-fry the halves lightly and cook them through instead.
For the sauce, combine the butter, tomato purée, and the remaining lemon juice in a pot. Stir in the leftover marinade, bring it to a boil, and simmer for a few minutes.
Take the pot off the heat and stir in the cream. Lay the chicken on a platter, spread the sauce over it, and scatter mint sprigs on top. Serve hot.
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