Butter chicken

By admin
02 July 2014

It’s no surprise that butter chicken is one of the best-loved Indian dishes around the world. The sauce can be made as hot as you like. Ours is mild so add more chilli powder if you prefer it hotter.

Serves 6 Preparation: 5 min Chilling: 1 hour Cooking: 20 min

125 ml (½ c) Greek yoghurt

3 garlic cloves, crushed

4 cm ginger, grated

10 ml (2 t) ground cumin

10 ml (2 t) ground coriander

5 ml (1 t) masala

2 ml (½ t) chilli powder

6 chicken breasts, sliced

15 ml (1 T) oil

20 g butter

1 onion, sliced

1 can (410 g) tomato purée

125 ml (½ c) chicken stock

rice and fresh coriander to serve

1 Mix the yoghurt, garlic, ginger, cumin, coriander, masala and chilli powder in a non-metal bowl. Add the chicken and mix to coat. Refrigerate for 1 hour.

2 Heat the oil and butter in a pan over medium heat. Add the onion and stir-fry for 3 minutes or until soft.

3 Add the chicken mixture and cook for 5 minutes. Add the tomato purée and stock, cover and bring to the boil. Reduce the heat and simmer while stirring for 10 minutes or until the sauce has thickened.

4 Serve with rice and fresh coriander.

-Hope Malau

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