Buttermilk butter chicken with potato paratha and pickled carrots | Rediscover Dairy

Ingredients

• 1 tbsp fenugreek seeds
• 1 tbsp garam masala
• 2 tsp turmeric
• 2 tsp ginger (grated)
• 1 tbsp lemon juice
• 375 ml buttermilk
• 1 kg boneless and skinless chicken thighs
• 2 tbsp butter or ghee
• 2 onions (dices)
• 4 garlic cloves (minced)
• 1 tbsp ginger (grated)
• 1 chili (sliced)
• 2 tsp smoked chili flakes
• 2 cardamon pods
• 1 cinnamon stick
• 800 g tin whole tomatoes
• 250 ml chicken or vegetable stock
• 60 ml red wine vinegar
• 60 ml water
• 1 tsp sugar
• 1 tsp cumin seeds
• 3 medium carrots (julienned)
• 5 large potatoes (peeled and cut into chunks)
• 2 tbsp butter
• 1 tbsp coriander (finely chopped)
• 1 onion (diced)
• 200 g all-purpose flour
• 80 ml oil (for frying)