South Indian butter chicken

The traditional butter chicken.
 

Recipe from: 9 December 2011
Preparation time: 15 min
Cooking time: 30 min
 
 

Ingredients

 
  • 60
    g
    butter
  • 15
    ml
    oil
  • 1
    kg
    chicken fillets, cut into cubes
  • 2
    medium onions, finely chopped
  • 20
    ml
    garam masala
  • 20
    ml
    koljana powder
  • 20
    ml
    garlic and ginger paste
  • 10
    ml
    jeera powder
  • 20
    ml
    cayenne pepper
  • 5
    ml
    salt
  • 3
    cardamom pods
  • 5
    black peppercorns
  • 150
    ml
    natural yoghurt
  • 60
    ml
    tomato purée
  • 150
    ml
    milk or water
  • 3
    curry leaves
  • 15
    ml
    cornflour
  • 200
    ml
    cream
  • Fresh coriander
  • Green onions
Servings: Change Serving
 
 

Method

 
Heat butter and oil in a pot.

Sear the chicken pieces until they are brown.

Remove from pot.

In same pot, fry onions until they are golden and soft, adding a little water to cook onions till soft.

In a separate bowl, blend together all the spices, yoghurt, tomato purée and chicken pieces.

Add this to the onions.

Add the milk and curry leaves and simmer for 15 minutes, stirring occasionally.

Mix the cornflour with the cream and add to the chicken.

Cook for a further 10 – 15 minutes.

Garnish with fresh coriander and chopped green onions.

Serve with naan bread.

Reprinted with permission of Shanaaz Parker.
 

 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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