Butter Chicken
This recipe is printed from Scissors, Paper, Bacon.
Ingredients
- 700 grams chicken breast, diced into 2cm cubes
- ⅓ cup greek yoghurt
- 2 teaspoons fresh ginger, minced
- 1 tab;espoon garlic, minced
- 2 tablespoons garam masala
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons salt
- ½ tablespoon turmeric
- 3 tablespoons vegetable oil
- ¼ cup tomato paste
- ½ cup tomato passata sauce
- 1 cup cream
- 75 grams butter
- 1 tablespoon dried fenugreek leaves
- 1 tablespoon sugar
- naan and chopped coriander to serve
Instructions
- In a large bowl, combine the cubed chicken, yoghurt, ginger, garlic, garam masala, coriander, cumin, salt and turmeric. Stir to combine and then cover and refrigerate for at least 1 hour.
- Add 1 tablespoon of vegetable oil to a large frypan. Cook the chicken over a high heat until it is just cooked through. Take care not to overcook the chicken at this point as it will continue to cook in the sauce. Remove the chicken from the pan and set aside.
- In the same pan, add the remaining 2 tablespoons of oil and heat over a medium-high heat. Add the tomato paste and cook for 2-3 minutes, until it has darkened slightly in color.
- Add the passata sauce, cream, butter and sugar. Stir over heat until everything is combined. Add the chicken and fenugreek leaves and simmer for 5 minutes.
- Serve over rice topped with chopped coriander and naan bread on the side.