Recipes

Bungay Butter Chicken by Sandip Bhogal from The Pink Tiffin

Posted on by Hannah Witchell
Bungay Butter Chicken

Born into a Kenyan Sikh family, The Pink Tiffin’s owner, Sandip, is passionate about recreating the flavours from his childhood. Sandip makes sensational dishes from his Bungay kitchen, just a couple of miles from our farm. You can order his delicious menus online for home delivery or find his ready meals in local shops and delis (@thepinktiffin).

Serves 6 -8 

Ingredients

Marinade and grill

  • 1kg boneless chicken thigh cubed
  • 20g ginger
  • 2 green chillis
  • 8 cloves garlic
  • 2tsp salt
  • 2tsp Kashmiri chilli powder
  • 3tsp cumin powder
  • 2tsp garam masala
  • 3tsp lemon juice
  • 3tsp vegetable oil
  • 100 g Fen Farm Skyr yoghurt
  • 40g Fen Farm Bungay Butter, melted

Method

  1. Blitz ginger, chillis and garlic.
  2. Add salt, chilli powder, cumin, garam masala, lemon juice, vegetable oil, Skyr and stir.
  3. Add chicken cubes, cover, and marinate in the fridge for a minimum 2 hours but preferably for 24 hours.
  4. Place the chicken on a grill rack. Brush with the Fen Farm butter and grill for 10 minutes until cooked through and charred.
  5. Heat the sauce until boiling. Add cream and simmer for 10 minutes.
  6. Add the cooked chicken and stir through.

Sauce

Ingredients

  • 180ml veg oil
  • 50g Fen Farm Bungay Butter
  • 12 cloves garlic
  • 50g ginger root
  • 2.5 green finger chillis
  • 2 tins chopped tomatoes
  • 2 tbsp tomato puree
  • 3 bay leaves
  • 10 green cardamon pods
  • 3 black cardamon
  • 3 cinnamon sticks
  • 2 tsp salt
  • 2 tsp Kashmiri chilli powder
  • 30g brown sugar or jaggery
  • 4 tsp garam masala
  • 1.5 tbsp honey
  • 3tsp cumin seeds
  • 3 tsp ground cumin
  • 1 tbsp dried fenugreek leaves
  • 110ml fresh double cream

Method

  1. Blitz garlic, chillis and ginger and fry in oil for four or five minutes.
  2. Add bay leaves, black and green cardamon pods, cumin seeds and cinnamon sticks and let them sizzle in the oil for a few minutes until you can smell the aroma. Take care not to burn them.
  3. Add the tomato puree and cook for about 10 minutes – until the oil separates
  4. Blitz tomatoes and add to pan. Bring mixture to boil and simmer for about 30 minutes.
  5. Add butter and simmer for 5 mins.
  6. Add garam masala, jaggery, honey, dried fenugreek and simmer for a few minutes.
SHOP BUNGAY BUTTER