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Indian Butter Chicken

  • 35minutes
  • 591calories

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Source: www.food.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 2 tablespoons peanut oil

  2. 1 kg boneless skinless chicken breast , cut in large chunks

  3. 50 g butter

  4. 2 teaspoons garam masala

  5. 2 teaspoons sweet paprika

  6. 2 teaspoons ground coriander

  7. 1 tablespoon grated fresh green ginger

  8. 1/2 teaspoon chili powder (more or less to taste)

  9. 1 cinnamon stick

  10. 6 cardamom pods , bruised

  11. 1 (400 g) can tomato puree

  12. 1 tablespoon sugar

  13. 1/4 cup plain yogurt

  14. 1/2 cup cream

  15. 1 tablespoon lemon juice

Instructions Jump to Ingredients ↑

  1. Heat a wok until really hot, add 1 Tbsp oil.

  2. Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour.

  3. Remove to plate.

  4. Add extra oil and cook remaining chicken.

  5. Remove from wok.

  6. Reduce heat and add the butter.

  7. When melted add all of the spices and stir-fry until fragrant- about 1 minute.

  8. Return chicken to wok and stir to coat with the spices.

  9. Add the tomato and sugar and simmer for 15 minutes- stir occasionally.

  10. Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.

  11. Serve over rice.

  12. **This dish can be frozen. After step nine cool completely then store in a zip-lock bag in the freezer. To reheat, thaw in bag in fridge overnight then add contents to saucepan. Reheat gently, then simmer for 8 minutes - add the yoghurt, cream and lemon juice and simmer for 5 more minutes. ?

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