JAMIE OLIVER BUTTER CHICKEN RECIPES

Steps:

• 1. Turn the grill on to medium-high.
  2. Score the chicken breasts in a criss-cross fashion, rub with 1 tablespoon of olive oil, a pinch of sea salt and black pepper and the finely grated zest of 1 lime.
  3. Place criss-cross side down in a cold 26cm non-stick ovenproof frying pan and put it on a medium-high heat, while you peel and finely grate the garlic into a bowl.
  4. Squeeze in the juice from 1½ limes, stir in the peanut butter and loosen with enough water to give you a spoonable consistency.
  5. Finely slice the chilli, then mix (as much as you dare!) through the sauce, taste and season to perfection.
  6. Flip the chicken over, spoon over the sauce, then transfer to the grill, roughly 10cm from the heat, for 5 minutes, or until gnarly and cooked through.
  7. Finely grate over the remaining lime zest, then drizzle with 1 teaspoon of extra virgin olive oil. Serve with lime wedges, for squeezing over.

Steps:

• Halve and deseed the chillies. Place in a large non-stick frying pan on a high heat with the tomatoes and blacken all over, turning occasionally. Meanwhile, peel the garlic and ginger, and finely grate into a large bowl. Add most of the garam masala, a pinch of sea salt and black pepper and 1 tablespoon of yoghurt. Deeply score the chicken breasts at 1cm intervals, then massage with the marinade. Once charred, remove the tomatoes and chillies to a board, returning the pan to a medium heat with ½ a tablespoon of olive oil and the chicken. Cook and char for 10 minutes, turning halfway, while you pinch off and discard the tomato skins and roughly chop 1–2 of the chillies, to taste. Remove the gnarly chicken from the pan and go in with the tomatoes, chopped chillies and cashew butter. Pour in 250ml of boiling kettle water and stir to pick up the sticky bits. Let it bubble vigorously for 2 minutes and once it starts to thicken, return the chicken to the pan, turning in the sauce for a final 2 minutes, or until cooked through, then remove to a board. Off the heat, season the sauce to perfection, then ripple through the remaining yoghurt. Slice the chicken and serve with the remaining chilli and garam masala.