TESTED & PERFECTED INDIAN BUTTER CHICKEN Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
2 tablespoons peanut oil 1 kg boneless skinless chicken breast, cut in large chunks 50 g butter 2 teaspoons garam masala 2 teaspoons sweet paprika 2 teaspoons ground coriander 1 tablespoon grated fresh green ginger 1?2 teaspoon chili powder (more or less to taste) 1 cinnamon stick 6 cardamom pods, bruised 1 (400 g) can tomato puree 1 tablespoon sugar 1?4 cup plain yogurt 1?2 cup cream 1 tablespoon lemon juice
DIRECTIONS
Heat a wok until really hot, add 1 Tbsp oil. Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour. Remove to plate. Add extra oil and cook remaining chicken. Remove from wok. Reduce heat and add the butter. When melted add all of the spices and stir-fry until fragrant- about 1 minute. Return chicken to wok and stir to coat with the spices. Add the tomato and sugar and simmer for 15 minutes- stir occasionally. Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit. Serve over rice. **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.
by: Fairy Nuff
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