Butter Chicken

 

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.