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BUTTER CHICKEN

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Serves: 2

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  • Gluten Free
What does this mean?

This recipe's got a few ingredients, but that's the nature of curry cooking - it's not hard, not at all, there's just a long list of ingredients:) It's largely from Easy Indian-Style Cookery from AWW  :D

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Ingredients

  • 2.2 lb skinless chicken thigh fillets
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • ¾ teaspoon chili powder
  • 1 teaspoon grated fresh gingerroot
  • 3 cloves crushed garlic
  • 2 tablespoons white vinegar
  • ¼ cup tomato paste
  • ½ cup plain yogurt
  • 80 grindings butter / ghee
  • 7 oz finely chopped onions
  • 1 stick cinnamon
  • 4 bruised cardamom pods
  • 1 teaspoon salt
  • 3 teaspoons smoked sweet paprika
  • 15 oz tomato puree
  • ¾ cup chicken broth
  • 1 cup cream

Method

  1. Cut thigh fillets into large dice (about four pieces per thigh roughly).
  2. Combine ground spices, ginger, garlic, vinegar, paste and yogurt in a large bowl (or snap lock bag) add chicken, mix well to ensure chicken is well coated in marinade.
  3.  Refrigerate overnight.
  4.  Heat ghee in large pan, add onion, cinnamon and cardamom, cook, stirring, until onion is lightly browned.
  5. Add the chicken and marinade, cook stirring for five minutes. Add the salt, paprika, puree and stock.
  6. Simmer uncovered for about ten minutes, stirring occasionally.
  7. Add the cream, then simmer until chicken is tender (ten minutes for breasts, fifteen to twenty for thighs).

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