Butter chicken

By Hope Malau
12 April 2016

Curry is always a firm favourite.

Serves: 6 Preparation: 10 min Cooking: 25 min

MARINADE

  • 125 ml (½ c) plain yoghurt
  • 5 ml (1 t) turmeric powder
  • 10 ml (2 t) garam masala
  • 2,5 ml (½ t) cayenne pepper
  • 5 ml (1 t) ground cumin
  • 15 ml (1 T) fresh ginger, grated
  • 2 garlic cloves, crushed
  • 8 chicken breasts, cubed

CURRY

  • 15 ml (1 T) oil
  • 400 g tomato purée
  • 15 ml (1 T) sugar
  • salt and freshly ground black pepper
  • 250 ml (1 c) cream
  • 60 g butter

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1. MARINADE Place all the ingredients except the chicken in a blender. Blitz until smooth. Add the chicken pieces and leave for 1 hour or overnight.

2. CURRY Heat the oil in a pan over high heat. Add the chicken coated in the marinade and cook for 3 minutes.

3. Add the tomato purée, sugar, salt and pepper. Turn down to low and simmer for 20 minutes. Stir through the cream and butter, then remove from the heat.

 You may also like: One-pot chicken curry 

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