Chicken Marinade Ingredients:

• 500g chicken fillet cut into small pieces
• 2 teaspoons ginger
• 2 teaspoons garlic
• 3 tablespoons BGC butter chicken spice
• 1 tablespoon peanut oil
• 1 teaspoon salt
• 125ml cup yogurt
• Cover the chicken marinade and place in the refrigerate for at least 1 hour

Sauce Ingredients:

• 3 Tablespoons butter
• 1 onion (grated)
• 1 teaspoon ginger
• 1 teaspoon garlic
• 250ml cup freshly grated tomato or 60ml tomato puree
• 50mlfresh cream (can be substituted with coconut milk), use the thick variant
• 1 teaspoon BGC butter chicken spice mix 
• ½ teaspoon fresh chopped green chillies (place in hot water, this way the colour is retained)
• Pinch of brown sugar

Chicken Marinade Preparation:

1. Marinate chicken pieces in yoghurt, limette juice and BGC butter chicken spice and cover and place in the refrigerate for at least 1 hour or overnight.
2. Melt the butter and peanut oil in a pot, add the chicken and cook for 15 minutes until almost completed. Remove from the heat and set aside.

Sauce Preparation

1. Melt the butter using medium heat, add onions and let this fry for 2 minutes until golden colour.
2. Add garlic, ginger and chililes simmer for 2 minute.
3. Add the grated tomato or puree and stir.
4. Add the chicken marinade and simmer for 15 minutes until chicken is saucy and creamy.
5. Remove from the heat and add 1 teaspoon BGC butter chicken masala, mix well. 

Serving:

1. Add freshly chopped coriander leaves and 1 teaspoon of limette juice.
2. Serve with basmati rice or brown rice or naan bread or roti.