Butter chicken

By Drum Digital
22 September 2014

Give your family a taste of the Orient with this buttery dish.

(Serves 4)

You'll need:

600 g deboned chicken thighs; cubed

1 tbsp. canola oil

100 g butter

2 onions; finely chopped

175 ml plain yoghurt

75 ml water

50 g tomato paste

1 tsp. sugar

2 tsp. ground coriander

2 tsp. garam masala

1 tbsp. garlic and ginger paste

1 tsp. chilli powder

6 cardamom pods

6 black peppercorns

6 dried curry leaves

2 tsp. cornflour

125 ml cream

250 ml coriander leaves; roughly chopped

Salt to taste

Method:

Heat the oil and butter in a medium-sized pot, brown the chicken pieces in portions and set aside. Add the onions and sauté until soft and golden brown. In a bowl, combine the yoghurt, water, tomato paste and sugar together with all the spices. Add the chicken to this mixture and coat well. Whisk the cream and cornflour together. Add the chicken mixture and cream to the onions and simmer for 15 - 20 min., stirring occasionally. Add the chopped coriander and season to taste. Serve with basmati rice and cucumber salad.

- Recipe by Food24 from Bits of Carey

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