Butter Chicken
15 ingredients
11 steps
Ingredients
- 1 -2 tablespoon peanut oil
- 2 -50 g butter
- 3 teaspoons garam masala
- 4 kg boneless skinless chicken breasts, cut in large chunks
- 5 teaspoons ground coriander
- 6 teaspoons sweet paprika
- 7 cardamom pods, bruised
- 8 cinnamon sticks
- 9 12 teaspoons chili powder (more or less to taste)
- tomato puree
- 11 tablespoons grated fresh green ginger
- 12 tablespoons sugar
- 13 14 cups plain yogurt
- 14 12 cups cream
- 15 tablespoons lemon juice
Directions
-
1Heat a wok until really hot, add 1 Tbsp oil.
-
2Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour.
-
3Remove to plate.
-
4Add extra oil and cook remaining chicken.
-
5Remove from wok.
-
6Reduce heat and add the butter.
-
7When melted add all of the spices and stir-fry until fragrant- about 1 minute.
-
8Return chicken to wok and stir to coat with the spices.
-
9Add the tomato and sugar and simmer for 15 minutes- stir occasionally.
-
10Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.
-
11Serve over rice.
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