BUTTER CHICKEN


This recipe is more traditional and not as generic, so the fat content is a lot less. If you do want a richer dish, add 1/2 cup of cream in the end. Make sure to add hot to cold not vice versa, so that the cream does not curdle.

INGREDIENTS

2 to 3 tablespoons of butter
2 tablespoons vegetable oil
1 onion chopped
¼ teaspoon of cinnamon
2 teaspoons of crushed garlic
2 teaspoons of crushed ginger
½ teaspoon of ground turmeric
1 to 2 teaspoons of chilli powder
1 tablespoon of coriander
2  boneless chicken thighs or breasts
2 tablespoons ground almonds
225 gram / 8 oz can of whole peeled tomatoes with juice
1 tablespoon of tomato paste
½ cup of unsweetened yoghurt
salt and pepper

INSTRUCTIONS

Trim and cut the chicken into small cubes, season it with salt and pepper and put aside.  Heat oil in a large saucepan or frying pan and add the chicken. Fry the chicken for 3-4 minutes untill it is golden brown. Remove the chicken and put it aside. Melt the butter in the same frying pan. Add onions and cinnamon and stir well. Add all the remaining ingredients garlic, ginger, chilli powder, almonds, tomato and tomato paste and yoghurt. Stir them well. Bring it to boil and let it cook for 5 minutes. Add the chicken and cook further for 5 minutes. Serve on rice with a salad and naan bread.

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