Butter Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 to 3 tablespoons of butter
1 onion
¼ teaspoon of cinnamon
2 teaspoons of crushed garlic
2 teaspoons of crushed ginger
½ teaspoon of ground turmeric
1 to 2 teaspoons of chili powder
1 tablespoon of coriander
400 grams / 14 oz of skinless, boneless chicken thighs or breasts
225 gram / 8 oz can of whole peeled tomatoes with juice
1 tablespoon of tomato paste
½ cup of unsweetened yoghurt
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Directions: |
Directions: Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges (lyonnaise). Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric, chili and coriander, and sauté over a medium heat. The spices are fried first to release their maximum flavor and this really enhances the dish. Add the cubed chicken and sauté stirring constantly until the chicken has turned white. Pour in the tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add the yoghurt and heat through. Serve on rice with a salad and Indian bread if desired. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:15 minutes |
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