Butter chicken
| Serves: | 4-6 |
Ingredients
- 800 g chicken breast fillets, chopped into cubes
- 250ml Full cream yoghurt
- 2 red chillies, seeded and finely chopped (optional, to serve)
- 6 bay leaves
- 1/2 tsp cloves, ground
- 2 tsp garam masala or curry powder
- 2 pods cardamom, crushed
- 2-4 Tbsp fresh ginger, juiced
- 1 400g tin chopped, peeled tomatoes
- 1 410g tin tomato puree (not paste)
- A pinch salt
- 2 tsp sugar for the egg whites
- 1 tsp vinegar
- 3 Tbsp Butter
- 2 large onions
- 8 garlic cloves, roughly chopped
- 6 cups good-quality chicken stock
- 100 g cold butter, cubed
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- In a blender, combine: yoghurt, chillies, bay leaves, ground cloves, garam masala, cardamom, ginger, 3 garlic cloves, 1 can of tomatoes, tomato puree, salt, sugar and vinegar and blend until smooth.
- Pour the marinade over the cubed chicken then cover with cling film and allow to marinade for at least 2 hours but ideally overnight.
- When the chicken has marinated, heat a large pot and add the butter/ghee.
- Fry the onions until soft and translucent then add the garlic and saute for another 30 seconds.
- Add the chicken and the marinate to the pot.
- Allow to cook for 10 minutes then add the chicken stock and allow to simmer for another 20 minutes until the chicken is cooked and the sauce has thickened slightly.
- Beat in the butter then season to taste and serve.
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