Ingredients Jump to Instructions ↓

  1. 1 whole chicken, skinned and cut into small pieces

  2. 1 tablespoon tandoori masala,

  3. 1 tablespoon garam masala

  4. 1 teaspoon ground cinnamon

  5. 1 teaspoon ground cloves

  6. 1 teaspoon ground cumin

  7. 4 tablespoons of natural yoghurt,

  8. Salt to taste

  9. 2 medium tomatoes, blended to a smooth paste

  10. 2 medium onions chopped,

  11. 1 tablespoon ginger-garlic paste,

  12. 3 tablespoons ground cashew nuts

  13. 2 teaspoons red chilli powder,

  14. 2 tablespoons butter for frying

  15. 1 tablespoon Whipped Cream

  16. 3 tablespoons finely chopped coriander leaf

Instructions Jump to Ingredients ↑

  1. Combine the tandoori masala, garam masala, ground cinnamon, ground cloves, ground cumin, 3 tablespoons of natural yoghurt and the salt to form a marinade. Make a couple of slashes in the skin of each chicken piece then place in the marinade, ensuring that the chicken is evenly coated. Set aside for one hour. Heat half the butter in a frying pan and gently brown the chicken pieces, a few at a time. In the remaining butter fry the onion until golden then add the ginger-garlic paste and fry until the oil separates, sprinkling with water as necessary. Add the ground cashews, chilli powder, tomato paste and cook for 10 minutes, add the last tablespoon of yoghurt, whipped cream and once mixed put in the chicken. Simmer, covered for 30-40 minutes until the chicken is cooked through. Garnish with the chopped coriander leaf and serve.

  2. This recipe for Butter Chicken V serves/makes 4.


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