Warm Winter Butter Chicken Recipe

Ingredients:

750ml natural yogurt

1 tbl ground almond paste

1½ tsp chili powder

¼ tsp bay leaves

¼ tsp turmeric powder

¼ tsp cinnamon powder

¼ tsp dhania (coriander) powder

1 tsp garam masala

4 green cardamom pods

1 tbl ginger /garlic crushed

½ cup blended tomatoes

1 ¼ tsp salt

1 kg skinned, boned, and cubed chicken

6 tbl butter

1 tsp oil

2 medium onions, sliced

2 tbl chopped coriander

4 tbl cream

 

Method:

1. Mix together the yogurt, all the dry spices, ginger, garlic and the salt.

2. Put the chicken into a large mixing bowl and pour over the yogurt mixture. Set aside.

3. Melt together half butter and oil in a medium pan. Add the onions and fry for 3 – 5 minutes.

4. Add the chicken and the marinade mixture and gently fry for 5 – 7 minutes until chicken is almost cooked.

5. Cook on low heat, let the chicken cook, taste the chicken and when almost ready, add the blended tomatoes. Stir and let it cook for about 3-4 minutes.

6. Add the ground almond paste. This will make the sauce thicker. Stir about half of the coriander and mix well.

7. Pour over the remaining butter and cream and stir well in. Bring to the boil.

8. Add the rest of the butter.

9. Serve garnished with the remaining chopped coriander.