Hot Buttered Chicken

Name: Hot Buttered Chicken
Ingredients: 1 kg skinless chicken breast; 125 g thick set natural yoghurt; 2 tablespoons lemon juice; 1 cinnamon stick (50 mm); 8 green cardamoms; 6 cloves; 10 dried chilies; 8 peppercorns; 1 1/4 teaspoons salt; 1 piece gingerroot, coarsely chopped (25 mm cube); 6 garlic cloves, coarsely chopped; 1 medium onion, coarsely chopped; 2 tablespoons vegetable oil; 2 tablespoons tomato puree; 225 g butter; 400 g tomatoes, peeled and chopped; 1 -2 teaspoon cayenne pepper; cinnamon stick, broken up (100 mm ); 150 ml single cream or 150 ml plain yogurt

19 ingredients

8 steps

Ingredients

1 kg skinless chicken breast
125 g thick set natural yoghurt
2 tablespoons lemon juice
1 cinnamon stick (50 mm)
8 green cardamoms
6 cloves
10 dried chilies
8 peppercorns
1 1/4 teaspoons salt
1 piece gingerroot, coarsely chopped (25 mm cube)
6 garlic cloves, coarsely chopped
1 medium onion, coarsely chopped
2 tablespoons vegetable oil
2 tablespoons tomato puree
225 g butter
400 g tomatoes, peeled and chopped
1 -2 teaspoon cayenne pepper
cinnamon stick, broken up (100 mm )
150 ml single cream or 150 ml plain yogurt

Directions

1

Wash and dry the chicken and cut into 50 mm x 25 mm cubes.
2

Grind the cinnamon, cardamoms, cloves, dried chilies and peppercorns to a fine powder.
3

Combine the yoghurt, lemon juice and ground spices and beat until smooth. Add the chicken, mix, cover the container and leave in the refrigerator for 4 hours or overnight.
4

Liquidise the onion, ginger and garlic to a smooth paste and mix in the salt. Heat the oil in a wok over a medium heat and stir fry the onion/ginger/garlic paste for 1 minute. Add the marinated chicken and stir fry for 10 minutes.
5

Add the tomato puree and butter and cook on a low heat, uncovered, for 10 minutes. Remove from the heat, cover and keep aside.
6

Mix the tomatoes, cinnamon and cayenne pepper in a separate pan, bring to the boil then cover and simmer for 10 minutes. Remove the lid and increase the heat to medium. Cook for 6 to 8 minutes until the liquid is reduced a little. Remove from the heat and allow the tomatoes to cool slightly.
7

Sieve the cooked tomatoes and discard the cinnamon. Add the tomatoes to the chicken and bring to the boil over a medium heat. Simmer, uncovered, for 5 minutes.
8

Gently stir in the cream (or yoghurt) 1 tablespoon at a time then simmer, uncovered, for a further 5 minutes.