Butter Chicken

Submitted by Rhonda Scheurer

"Excellent recipe stolen and modified from "Death by Curry" web site."

 

• Ready In: 40mins
• Ingredients: 17
• Serves: 6

ingredients

• 1 kg chicken, cubed
• 400 g canned tomatoes
• 2 medium onions, diced
• 200 ml plain low-fat yogurt
• 50 g ground almonds
• 6 teaspoons ghee (strained butter)
• 1 teaspoon corn oil
• 2 teaspoons chopped fresh cilantro
• 2 bay leaves
• 1 cinnamon stick, broken in two
• 6 cloves
• 6 green cardamom pods
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1 1⁄2 teaspoons chili powder
• 1 teaspoon garam masala
• 1 1⁄4 teaspoons salt

directions

1. Put the yogurt, almonds, dry spices, ginger, garlic, tomatoes and salt into a mixing bowl and blend together thoroughly.
2. Put the chicken into a large mixing bowl and pour the yogurt mixture over it.
3. Set aside.
4. Melt together the ghee and oil in a medium-sized wok or deep round-bottomed skillet.
5. Add the onions and stir-fry for about 3 minutes.
6. Add the chicken mixture and stir-fry for 7-10 minutes.
7. Stir in about half the cilantro and mix well.
8. Bring to a boil, then reduce heat and simmer until desired consistency is reached.
9. Remove bay leaves and cinnamon stick.
10. Serve garnished with remaining cilantro.

Reviews

[Rhonda Scheurer]

This recipe turns out WAY better if you do it in a slow cooker - you don't lose all the moisture.

 

[Fandoos]

Fairly easy to make, and the instructions were simple enough to follow. Although, the dish itself did taste good, it wasn't "all that" in my hubbie's and my opinion. I think the diced onions should hv be thinly sliced, and cooked longer, to make them sorta mix in w/the curry. Maybe I'll try it again, and second time round w/a few alterations, rate it higher also. :)