Butter Chicken
Ingredients
- 150g butter for frying
- 2 large onions diced
- Mix 2 tsp each of:
- Chilli powder
- Tumeric
- Jeera
- Koljana
- Bariship
- Salt
- Sugar
- Crushed chillies
- Garlic paste
- 1 big tin tomato paste
- 1 tin coconut milk
- 1 kg Chicken Fillet
- 1 Bunch fresh dhanya
- 250ml fresh cream
PS: My spices I source from the local Indian spice shops.
Method:
- Heat some butter in a pot, add your chopped onions and sauté until translucent, then add 2 teaspoons of garlic and your spices and stir in half of your tin of coconut cream and let it cook for 3 minutes before adding your diced chicken fillet.
- Cook on medium heat for 20 minutes then add in some chopped dhanya and the fresh cream, and reduce heat.
- Once chicken is soft and tender the dish is complete.
- Boil & steam 2 cups of Basmati rice to serve with your butter chicken.
Side dish – Tzatziki
(my version)
- 1 small Greek yogurt
- 1 green chopped chillie
- Salt (to taste)
- 3 tbls coriander
- 1 grated cucumber
Mix together and refrigerate while still busy with your food!