Alright, let's get cooking! Here's my take on Mango Butter Chicken, a delicious and vibrant twist on a classic. I've kept the core butter chicken elements but infused it with the sweetness and tanginess of mango for a truly unique and unforgettable flavour.

Mango Butter Chicken

Serving Size: 4 people Prep Time: 25 minutes Marinating Time: 30 minutes (minimum, longer is better!) Cook Time: 45 minutes Total Time: Approximately 1 hour 40 minutes (including marinating)

Ingredients:

For the Chicken Marinade:

• 1.5 lbs (approximately 680g) boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 tbsp ginger-garlic paste (equal parts ginger and garlic, finely minced and pounded into a paste)
• 1 tsp garam masala
• 1 tsp turmeric powder
• 1 tsp red chili powder (adjust to your spice preference)
• 1 tbsp lemon juice
• 1/2 cup plain yogurt (full fat)
• 1 tsp salt (or to taste)

For the Mango Butter Chicken Sauce:

• 2 tbsp vegetable oil or ghee
• 1 medium onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp red chili powder (adjust to your spice preference)
• 1 (14.5 oz) can crushed tomatoes
• 1 cup mango pulp (fresh or canned, unsweetened) - Important to use good quality mango pulp, avoid anything too artificial tasting
• 1/2 cup heavy cream
• 1/4 cup unsalted butter, cut into cubes
• 1 tbsp honey (or sugar, to taste – adjust based on the sweetness of the mango)
• 1/2 tsp garam masala
• Salt to taste
• Fresh cilantro leaves, chopped for garnish

Equipment:

• Mixing bowls
• Large skillet or pot (Dutch oven works well)
• Measuring cups and spoons

Instructions:

Part 1: Marinating the Chicken

1. Combine Marinade Ingredients: In a medium bowl, combine all the marinade ingredients: ginger-garlic paste, garam masala, turmeric powder, red chili powder, lemon juice, yogurt, and salt. Mix well.
2. Marinate the Chicken: Add the chicken pieces to the marinade, ensuring they are thoroughly coated.
3. Refrigerate: Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for a more intense flavour. The longer the marinating time, the more tender and flavorful the chicken will be.

Part 2: Making the Mango Butter Chicken Sauce

1. Sauté Aromatics: Heat vegetable oil or ghee in a large skillet or pot over medium heat. Add the finely chopped onion and sauté until softened and lightly golden, about 5-7 minutes.
2. Add Ginger-Garlic and Spices: Add the ginger-garlic paste and sauté for another minute until fragrant. Then, add the ground cumin, ground coriander, and red chili powder. Cook for about 30 seconds, stirring constantly to prevent burning.
3. Add Tomatoes and Mango Pulp: Pour in the crushed tomatoes and mango pulp. Stir well to combine. Bring the mixture to a simmer.
4. Simmer the Sauce: Reduce the heat to low, cover, and simmer for about 15 minutes, stirring occasionally. This allows the flavors to meld together. At this point, if you desire a smoother sauce, use an immersion blender directly in the pot and blend until smooth. Be careful to avoid splatter.
5. Add Cooked Chicken: Add the marinated chicken pieces to the simmering sauce.
6. Cook Chicken to completion: Increase heat back to medium and cook, uncovered, for 8-10 minutes or until chicken is cooked through and internal temp has reached 165 degrees Fahrenheit.

Part 3: Finishing the Mango Butter Chicken

1. Add Cream, Butter, and Honey: Stir in the heavy cream, butter, and honey (or sugar, to taste).
2. Season and Simmer: Add the garam masala and salt to taste. Stir well and simmer gently for another 5-7 minutes, allowing the sauce to thicken slightly and become rich and creamy.
3. Adjust to taste: Taste and adjust the seasoning as needed. Add more salt, honey, or red chili powder based on your preference.
4. Garnish and Serve: Garnish with fresh cilantro leaves. Serve hot with basmati rice, naan bread, or roti.

Chef's Notes and Tips:

• Chicken Thighs vs. Breast: I prefer using chicken thighs because they stay more tender and juicy during cooking. Chicken breast can be used, but be careful not to overcook it.
• Mango Pulp Quality: The quality of your mango pulp will significantly impact the flavor of the dish. Use fresh, ripe mangoes blended into a pulp or a high-quality canned/jarred unsweetened mango pulp. Avoid anything that tastes artificial.
• Spice Level: Adjust the amount of red chili powder according to your spice preference. You can also add a pinch of cayenne pepper for extra heat.
• Creamy Texture: If you want an extra smooth and creamy sauce, you can strain it through a fine-mesh sieve before adding the cream.
• Make Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Just add the cooked chicken when you're ready to serve.
• Serve: Serve with basmati rice, naan bread, or roti for a complete and satisfying meal.

Enjoy your delicious Mango Butter Chicken! It's a crowd-pleaser that's sure to impress. Bon appétit!