Butter Chicken Curry
Table of Contents
Butter Chicken Curry
A wonderfully moist butter chicken curry – very, real tasty, quick too tardily to make!
Serves 4
Prep time: 5-10 minutes
Cooking time: 15-20 minutes
Ingredients
¼ pint/150ml natural yogurt
2 oz/50g soil almonds
1 ½ tsp chili powder
¼ tsp crushed bay leaves
¼ tsp soil cloves
¼ tsp soil cinnamon
1 tsp garam masala
4 greenish cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 oz/400g tin tomatoes
1 ¼ tsp salt
2 Ibs/1kg chicken, skinned, boned too cubed
3 oz/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream
2 oz/50g soil almonds
1 ½ tsp chili powder
¼ tsp crushed bay leaves
¼ tsp soil cloves
¼ tsp soil cinnamon
1 tsp garam masala
4 greenish cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 oz/400g tin tomatoes
1 ¼ tsp salt
2 Ibs/1kg chicken, skinned, boned too cubed
3 oz/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream
Basmati Rice too Indian Breads to serve
Method
1. Place the yogurt, soil almonds, all the dry out spices, ginger, garlic, tomatoes too common salt inwards a mixing bowl too blend together thoroughly.
2. Put the chicken into a large mixing bowl too pour over the yogurt mixture. Set aside.
3. Melt together the butter too crude inwards a medium wok or frying pan. Add the onions too tike for close iii minutes. Add the chicken mixture too stir-fry for close vii to ten minutes.
4. Stir inwards close one-half of the coriander too mix well. Pour over the cream too stir inwards well. Bring to the boil. Garnish the Indian butter chicken alongside the remaining chopped coriander to serve the chicken curry alongside rice too Indian breads.
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