24 June 2008

Butter Chicken

This recipe tastes just like a restaurant & was on an Indian real estate agents flyer. It's very easy too.

  • 500g-1 kg boneless, skinless chicken
  • 1 medium onion
  • 1 can Indian-style tomatoes (if you do substitute with a normal can doesn't taste as nice ?increase spices below) * These are Watties canned tomatoes already containing Indian spices
  • 2-3 Tbsp butter
  • 2 Tbsp crushed garlic
  • 1 Tbsp crushed ginger
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1 Tbsp ground coriander
  • 2 tsp chilli powder (to taste)
  • 1/2 cup ground almonds
  • 1 cup unsweetened yoghurt
  • 150ml fresh cream (I normally omit this)
  • salt
  • 1 tsp sugar
  • fresh coriander (if available) to garnish

  1. Trim & cut the chicken into small cubes.
  2. Chop the onion up finely.
  3. Heat the butter until frothy.
  4. Lightly fry onions until soft, then add spices. Cook over a medium heat for a few minutes.
  5. Add chicken, stirring continuously until chicken turns white.
  6. Add can of tomatoes & almonds.
  7. Cover & simmer for 20 minutes (start cooking rice now).
  8. Add yoghurt, cream, sugar & salt to taste.
  9. Garnish with fresh coriander (worth buying. Nigella recommends that fresh unused coriander be frozen whole in a paper bag for those times of the year when unavailable).

1 comment:

  1. hmm I wonder what the Indian style tomatoes is, have never heard of it


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