Butter chicken

Ingredients

• 125 ml plain yoghurt
• 1 tbsp lemon juice
• 1 tsp ground turmeric
• 2 tsp garam masala
• 1 tsp chilli powder
• 1 tsp cumin
• 2 tbsp crushed ginger
• 2 cloves garlic, finely diced
• 600g chicken breast fillets, cut into strips
• 1 tbsp sunflower oil
• 50g butter
• 1 onion, finely chopped
• 8 green cardamom pods, crushed
• 1 cinnamon stick
• 1 bay leaf
• 2 tsp paprika
• 140g can tomato puree
• 150ml water
• 1 chicken stock pot
• 250ml double cream

Directions

1. Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add the chicken strips and stir well so that the chicken is fully covered with the marinade.
2. Cover and allow to marinate in the fridge for at least 30 minutes.
3. Heat the butter and oil in a pan over a medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften.
4. Reduce heat to low, then add the chicken and marinade, paprika, tomato purée, water and the chicken stock pot.
5. Simmer for 15 minutes then stir in the cream and cook for a further 5 minutes on a low heat.
6. Remove bay leaf and serve with basmati rice and fresh coriander. Garnish with red chillies if desired.

Recipe courtesy of Knorr

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