Butter Chicken Curry

Name: Butter Chicken Curry
Ingredients: 3 lbs skinless chicken, and cut into 2-inch pieces; 1 inch gingerroot; 6 garlic cloves; 1 1/2 teaspoons salt; 5 ounces plain yogurt; 1 lemon, juice of; 1 cinnamon stick, 2-inch long broken up; 10 green cardamoms; 6 cloves; 10 red chili peppers; 8 peppercorns; 2 tablespoons oil; 2 tablespoons tomato puree; 8 ounces butter; 14 ounces chopped tomatoes; 5 fluid ounces single cream

16 ingredients

9 steps

Ingredients

3 lbs skinless chicken, and cut into 2-inch pieces
1 inch gingerroot
6 garlic cloves
1 1/2 teaspoons salt
5 ounces plain yogurt
1 lemon, juice of
1 cinnamon stick, 2-inch long broken up
10 green cardamoms
6 cloves
10 red chili peppers
8 peppercorns
2 tablespoons oil
2 tablespoons tomato puree
8 ounces butter
14 ounces chopped tomatoes
5 fluid ounces single cream

Directions

1

Grind together the cinnamon, cardamoms, cloves, chillies and peppercorns.
2

Mix the spices into the yogurt, add the juice of the lemon blend well.
3

Marinate the chicken in this mix for about two hours.
4

Crush the garlic and ginger to a pulp with the salt, this can be done with the blade of a knife.
5

Heat the oil in a pan or wok and fry the ginger and garlic pulp for 1 minute. Add the chicken and spices and cook for ten minutes.
6

Add then tomato puree and tinned tomatoes, and butter, bring to the boil reduce the heat and simmer till the chicken is cooked.
7

Stir in the cream and simmer for a further 5 minutes.
8

Serve with boiled rice and curried pineapple.
9

Superb.