Butter
Chicken
Ingredients
6 single chicken breast fillets (1kg)
1 teaspoon chilli
powder
1/2 cup greek-style yoghurt
2 teaspoon grated fresh ginger
2 teaspoon garam masala
2 teaspoon ground coriander
45 gram butter
1 tablespoon vegetable oil
1 large (150g) brown onion, chopped finely
3 clove garlic, crushed
1
teaspoon ground cumin
1 teaspoon sweet paprika
2 tablespoon tomato paste
1 2/3 cup (410g) canned tomato puree
2/3 cup (160ml) chicken stock
1
cinnamon stick
4 cardamom pods, bruised
2 tablespoon white vinegar
1/3 cup (80ml) pouring cream
1/2 cup loosely packed fresh
coriander leaves
Method
Combine ground spices, garlic, ginger,
vinegar, paste and yogurt in large bowl, add
chicken to coat in marinade. Cover: refrigerate overnight.
Heat butter and oil in a large frying pan, add
chopped onion, cinnamon and cardamom: cook, stirring, until onion is browned
lightly. Add chicken marinade mixture: cook stirring 5 minutes.
Add salt, paprika, puree and stock:
simmer uncovered 10 minutes, stirring occasionally. Add cream: simmer 10
minutes or until chicken is tender.
