BUTTER CHICKEN RECIPE
Prep time
|
Cook
time
|
Total
time
|
10 minutes
|
30 minutes
|
40 minutes
|
Serves: 4
INSTRUCTIONS
2 tbsp oil
1 large red
(or brown) onion, chopped
½ tsp minced
ginger
½ tsp minced
garlic
2 dried bay
leaves
1 tsp ground
cumin
2 tsp garam
masala
1 tsp red
chili powder
2 tbsp
butter
Juice from 1
small lemon
2 tbsp
tomato paste
½ cup cream
1 tbsp
natural yogurt
¼ cup milk
500g
boneless chicken, cut into cubes (I used thigh fillet)
¼ tsp ground
fenugreek
6-8 cashew
nuts, ground (optional)
Coriander
leaves, to garnish
Naan, or basmati rice, to serve
INSTRUCTIONS
- Heat 1 tbsp oil in a frying pan over medium high heat. Add chicken. Sprinkle withground fenugreek and 1 tsp garam masala. Season with salt and pepper. Saute,stirring occasionally, for 6-10 minutes or until the chicken is cooked. Set aside.
- Meanwhile, heat 1 tbsp oil in a large saucepan over medium-high heat. Addonions, and sauté, stirring occasionally, for 2-3 minutes or until soft andtranslucent. Add ginger, garlic, ground cumin, 1 tsp garam masala, red chillipowder, butter and lemon juice. Saute, stirring, for 2 minutes.
- Add tomato paste, and cook, stirring, for a minute. Add cream, yogurt and milk.Bring to the boil. Reduce heat, and simmer for 3-4 mins.
- Stir cooked chicken in the sauce. Add ground cashew nuts, if using. Cook foranother 3-4 minutes. Remove from heat. Garnish with coriander leaves.
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