Butter Chicken Recipe
Ingredients
| 1 x 1.25 kg (2 1/2 lb) chicken, skinned and cut into 8-10 pieces | ||
| Unsalted butter | 75 Gram | |
| Corn oil | 1 Tablespoon | |
| Onions | 2 , sliced | |
| Bay leaf | 1 | |
| Natural yogurt | 175 Milliliter | |
| 1 1/2 teaspoons ginger pulp | ||
| 1 teaspoon garlic pulp | ||
| Turmeric | 1/4 Teaspoon | |
| Chilli powder | 1 Teaspoon | |
| Cardamom | 1/4 Teaspoon | |
| Garam masala | 1 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground almonds | 3 Tablespoon | |
| 1 large red pepper, cored, deseeded and roughly diced | ||
| Single cream | 175 Milliliter | |
| Coriander | 1 Tablespoon, chopped | |
Directions
1. Place the chicken pieces in a bowl.
2. Melt the butter with the oil in a haandi or heavy-based saucepan and fry the onions and bay leaf over a medium heat for about 2 minutes.
3. While the onions are cooking, beat the yogurt lightly and add the ginger, garlic, turmeric, chilli powder, ground cardamom, garam masala, salt and ground almonds. Pour the spice mixture on to the chicken and mix together.
4. Add the chicken mixture to the onions and stir to mix. Lower the heat, cover with a lid and cook for 12-15 minutes, stirring at least once.
5. Remove the lid and stir carefully. Add the diced red pepper, cream and fresh coriander. Serve directly from the haandi, if you like.
2. Melt the butter with the oil in a haandi or heavy-based saucepan and fry the onions and bay leaf over a medium heat for about 2 minutes.
3. While the onions are cooking, beat the yogurt lightly and add the ginger, garlic, turmeric, chilli powder, ground cardamom, garam masala, salt and ground almonds. Pour the spice mixture on to the chicken and mix together.
4. Add the chicken mixture to the onions and stir to mix. Lower the heat, cover with a lid and cook for 12-15 minutes, stirring at least once.
5. Remove the lid and stir carefully. Add the diced red pepper, cream and fresh coriander. Serve directly from the haandi, if you like.
Chef
