Butter Chicken
13/7/2009
RELATED RECIPES
-
Chicken, herb and vegetable pie
-
Red Curry of Chicken & Kaffir Lime
-
Chicken, pear and chorizo salad
-
Asian green pesto barbecue chicken thighs
-
Tandoori chicken skewers with lemon. coconut and almond pilaf
-
Sticky grilled peanut and lemongrass chicken
-
Chicken bites
-
Crunchy-topped chicken savoury
-
Chicken and leek casserole
Ingredients
(You can click on ingredients to see more related recipes)
| 500 g | Chicken thighs |
| ½ cup | Plain unsweetened yoghurt |
| 4 tbsp | Tomato paste |
| 1½ tsp | Tumeric |
| ½ tsp | Nutmeg |
| 2 tsp | Cumin |
| 2 tsp | Brown sugar |
| 1 tsp | Garam masala |
| 1 to taste | Salt & freshly ground pepper |
| 2 cloves | Crushed garlic |
| 1 | Onion |
| 50 g | Butter |
| ¾ cup | Cream |
| ½ cup | Coriander leaves |
Directions
- Place the chicken, yoghurt, tomato paste, turmeric, nutmeg, cumin, sugar, garam masala, salt and pepper in a dish, stir until well combined and refrigerate for 2 hours or overnight if possible.
- In a large frying pan, gently saute the garlic and onion in butter until soft. Add the chicken and cook for 5 minutes.
- Add the cream and cook for 15 minutes or until chicken is cooked. Serve garnished with coriander.
Related Recipes
Chinese steamed buns
In a large bowl, sprinkle the yeast over the warm water and leave for 5 minutes. ; Stir in 2 teaspoons of sugar and cup flour,...
Pattani chicken pot with spices
Using a pestle and mortar, grind the paste ingredients until smooth. ; Coat the chicken thighs with the paste and refrigerate...
Comments