Butter Chicken after the Mumbai Marathon!


Ingredients for Marinade
1 tbsp Vegetable Oil
1 tbsp Garlic paste
1 tbsp Ginger paste
2 tsp Chili powder
2 tsp Coriander powder
2 tsp Cumin powder
½ tsp Turmeric
2 tsp Garam masala
1 tbsp Tandoori spice
250 g Yogurt (plain greek)
1 whole Lemon (squeezed)
pinch Orange/red colour powder (optional)
Salt and Pepper to taste
1 whole Chicken (or 4 large breast)

⅓ cup Butter
1 med Onion
1 tsp Sugar
2 cup Tomato chopped (or canned 500ml)
½ cup Light Cream (to taste)
1 tps Dry Fenugreek leaves (optional)
1 pc Garnish with coriander Leaves


Mix the marinade ingredients – add chicken and leave overnight
Roast in oven at 400 F for 25 minutes
For the sauce – heat butter and add onions, ginger, garlic, sugar, tomato sauce and cook
Add the baked chicken, cream and bring to simmer
Adjust seasoning and sprinkle toasted crushed fenugreek leaves
Finish with coriander leaves or parsley

The Mumbai Marathon

The marathon started at 5:30 AM at the famous CVT train station in Mumbai, India. Teams of runners were chanting their pre-race mantras. To say that excitement was in the air would have been an understatement! The contrast between the Bollywood bridge crossings and run-down street shops reminded me of how privileged I am to be able to run in this great country. Humbled yet happy as police officers and women in sari’s watched – not sure if they should cheer or clap so they mostly smiled! Teens served bottled water the the runners and small children offered cookies along the route. This “marathon thing” was new to many onlookers but embraced by all. The Mumbai Marathon was definitely one of my best running experiences ever!

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