Butter Chicken
Ingredients
Marinade
- ½ cup plain yoghurt
- 1 tbsp lemon juice
- 1 tsp tumeric powder
- 2 tsp garam masala
- ½ tsp chilli powder optional 1 tsp ground cumin
- 1 tbsp ginger freshly grated
- 3 cloves garlic crushed
Curry
- 700 grams chicken thigh fillets cut into bite size pieces
- 2 tbsp 30 g butter or 1 tbsp vegetable oil
- 1 tin Tomato puree (400)g
- 1 cup cream
- 2 star anise
- 1 cinnamon quill
- 1/2 tsp bround cardamon
- 1 tbsp sugar
- 1 1/4 tsp salt
- corriander leaves to garnish
Instructions
- Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate.
- Cook chicken: Heat the butter over high heat in a large fry pan. Take the chicken out of the marinade but do not wipe or shake off the marinade from the chicken (don’t pour the excess marinade into the fry pan yet).
- Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the marinade).
- Sauce: Add the tomato puree, cream, star anise, cinamon quill, cardamon, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
- Garnish with coriander leaves. Serve with rice.