Butter Chicken
Butter Chicken
Servings
Prep Time
4
people
25
minutes
Cook Time
35
minutes
Servings
Prep Time
4
people
25
minutes
Cook Time
35
minutes
Ingredients
2
tbsp
Peanut Oil
1
kg
Chicken Fillets
use thigh fillets
60
g
Butter
2
tbsp
Garam Masala
2
tsp
Ground Paprika
2
tsp
Ground Coriander
1
tbsp
Ground Ginger
1/4
tsp
Ground Chilli
add extra to preference
1
Cinnamon Stick
6
Cardamom Pods
bruised
400
g
Diced Tomatoes
1
tbsp
Sugar
1/4
cup
Yoghurt
plain
1/2
cup
Thickened Cream
1
tbsp
Lemon Juice
Instructions
Heat wok on high heat and add 1 tbsp peanut oil
Add half the chicken and stir fry until browned (about 4-5 minutes). Remove from wok
Add extra oil and cook remaining chicken. Remove from wok
Reduce heat to medium and add butter and stir until melted.
Add garam masala, paprika, coriander, ginger, chilli powder, cinnamon stick and cardamom pods. Stir-fry for about 1 minute until fragrant.
Return chicken to the wok and stir to coat in the spices.
Add diced tomatoes and sugar to the wok and while stirring, simmer for about 15 minutes. Cook until chicken is tender and sauce has thickened.
Stir in yoghurt, cream and lemon juice and simmer for a further 5 minutes, or until sauce has thickened slightly.
Serve with Long Grain Rice. Alternately serve with poppadoms or naan.
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