Butter Chicken

Name: Butter Chicken
Ingredients: 2 tablespoons plain yogurt; 2 tablespoons heavy cream; 1 teaspoon ginger, grated; 4 garlic cloves, crushed; 1 pinch ground cinnamon; 12 teaspoon fresh ground pepper; 1 tablespoon vegetable oil; 12 teaspoon paprika; 14 teaspoon chili powder; 4 chicken breasts, cut into 1in cubes; 3 tablespoons vegetable oil; 2 onions, finely chopped; 14 teaspoon turmeric powder; 12 teaspoon ground cumin; 14 teaspoon ground fenugreek; 4 ounces egg tomatoes, chopped; 1 tablespoon butter; 14 teaspoon salt

18 ingredients

9 steps

Ingredients

2 tablespoons plain yogurt
2 tablespoons heavy cream
1 teaspoon ginger, grated
4 garlic cloves, crushed
1 pinch ground cinnamon
12 teaspoon fresh ground pepper
1 tablespoon vegetable oil
12 teaspoon paprika
14 teaspoon chili powder
4 chicken breasts, cut into 1in cubes
3 tablespoons vegetable oil
2 onions, finely chopped
14 teaspoon turmeric powder
12 teaspoon ground cumin
14 teaspoon ground fenugreek
4 ounces egg tomatoes, chopped
1 tablespoon butter
14 teaspoon salt

Directions

1

In a large bowl, mix together the ingredients for the marinade, adding the chicken.
2

Fold the marinade with the meat until it is well coated.
3

Cover and refrigerate for 30 minutes to 1 hour.
4

When ready to cook, begin the sauce.
5

Heat the oil in a large pan or wok and fry the onions for 7 minutes or until they are lightly browned.
6

Add the turmeric, cumin and salt, followed by the fenugreek, if using, and cook, stirring, for 1 minute.
7

Tip in the tomatoes and cook for 3 minutes or until the onion mixture becomes quite thick.
8

Stir in the butter, then the chicken and marinade, and cook on a low heat for 10 minutes or until the chicken is done.
9

Serve the curry hot with naan bread and an onion and green leaf salad.