The exquisite Curry Room at The Rubens serves an inspired three-course menu created by Chef Arun Kumar. We work closely with the Kitchen Team at our sister property, The Oyster Box in Durban, to deliver an experience that celebrates authentic flavours made with the finest ingredients. Our signature Butter Chicken recipe is perfect for cooking at home with your family. If you enjoyed the recipe, don't forget to share your pictures with us on Instagram, tagging @RubensHotel. This recipe serves four people. Ingredients for the marinade: 500g diced chicken breast 100ml of plain yoghurt 1 lime, juice only 15g of garlic, crushed 2.5cm piece fresh root ginger, grated 1 tsp ground cumin 1 tbsp ground coriander 1 tsp garam masala Pinch of red chilli powder Pinch of salt Ingredients for the sauce: 100g of unsalted butter 1 onion, grated 2.5cm piece fresh root ginger, grated 2 garlic cloves, crushed 100g tomato purée 2 small red chillies Pinch of chilli powder 200ml of double cream Salt and freshly ground pepper Method: For the marinade, mix all of the ingredients together in a bowl until they are well combined. Add the chicken breast and make sure it is well covered in the marinade. Set aside in the fridge for 12 hours or overnight. Preheat the oven to 200C/400F and roast the chicken for 10 - 12 minutes, or until cooked through. Meanwhile for the sauce, heat the butter in a frying pan over medium heat and fry the onion for 4 - 5 minutes, or until softened. Add the ginger and garlic and cook for a further minute, then stir in the tomato purée, chillies and chilli powder and cook for another 2 - 3 minutes. Reduce the heat, stir in the cream and simmer for a further minute, then add the chicken breast to the sauce. Season, to taste, with salt and freshly ground black pepper. Serve with basmati rice and naan bread. To serve, place the butter chicken into serving plates and drizzle sauce on top and garnish with coriander. Enjoy with basmati rice and naan bread.
