Butter Chicken Curry
- Reviews 6
Ready In: 35 mins
Serves: 4
Ingredients
- 3 lbs skinless chicken, and cut into 2-inch pieces
- 1 inch gingerroot
- 6 garlic cloves
- 1 1⁄2 teaspoons salt
- 5 ounces plain yogurt
- 1 lemon, juice of
- 1 cinnamon stick, 2-inch long broken up
- 10 green cardamoms
- 6 cloves
- 10 red chili peppers
- 8 peppercorns
- 2 tablespoons oil
- 2 tablespoons tomato puree
- 8 ounces butter
- 14 ounces chopped tomatoes
- 5 fluid ounces single cream
Directions
- Grind together the cinnamon, cardamoms, cloves, chillies and peppercorns.
- Mix the spices into the yogurt, add the juice of the lemon blend well.
- Marinate the chicken in this mix for about two hours.
- Crush the garlic and ginger to a pulp with the salt, this can be done with the blade of a knife.
- Heat the oil in a pan or wok and fry the ginger and garlic pulp for 1 minute. Add the chicken and spices and cook for ten minutes.
- Add then tomato puree and tinned tomatoes, and butter, bring to the boil reduce the heat and simmer till the chicken is cooked.
- Stir in the cream and simmer for a further 5 minutes.
- Serve with boiled rice and curried pineapple.
- Superb.
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