Indian Butter Chicken

Recipe by Fairy Nuff
READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a wok until really hot, add 1 Tbsp oil.
  • Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour.
  • Remove to plate.
  • Add extra oil and cook remaining chicken.
  • Remove from wok.
  • Reduce heat and add the butter.
  • When melted add all of the spices and stir-fry until fragrant- about 1 minute.
  • Return chicken to wok and stir to coat with the spices.
  • Add the tomato and sugar and simmer for 15 minutes- stir occasionally.
  • Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.
  • Serve over rice.
  • **This dish can be frozen. After step nine cool completely then store in a zip-lock bag in the freezer. To reheat, thaw in bag in fridge overnight then add contents to saucepan. Reheat gently, then simmer for 8 minutes - add the yoghurt, cream and lemon juice and simmer for 5 more minutes.
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