BUTTER CHICKEN INGREDIENTS
125ml (1/2 cup) natural yoghurt
1 tablespoon lemon juice
1 teaspoon turmeric
2 teaspoons garam masala
1 teaspoon chilli powder
1 teaspoon ground cumin
2 teaspoons grated fresh ginger
2 garlic cloves, crushed
1kg chicken breast fillets, chopped
125g cashews, roasted
60g unsalted butter
1 tablespoon sunflower oil
1 onion, finely chopped
1 teaspoon ground cardamom
1 cinnamon stick
1 Indian bay leaf* or normal bay leaf
2 teaspoons sweet paprika
425g can tomato puree*
150ml chicken stock
250ml (1 cup) thickened cream
Steamed basmati rice, to serve
BUTTER CHICKEN COOKING PROCEDURES
1. Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add chicken and stir well. Cover and refrigerate overnight.
2. Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground.
3. Heat the butter and oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften. Reduce heat to low, then add chicken and marinade, paprika, tomato puree, cashew powder and stock. Simmer for 15 minutes. Stir in cream and cook for a further 10 minutes.
4. Garnish with cashews, chopped coriander and serve with rice.
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