Bits of Carey

Brrrrr…It’s cold! How about some homemade butter chicken to warm you up? This dish is packed with flavour and the chicken just melts in your mouth…mmm! Enjoy and keep warm! C x

Homemade butter chicken
Forget the ready-made sauces, try this!

Serves: 4-6
Difficulty: easy
Prep time: 10 minutes
Cooking time: +- 25 minutes

+- 600 g deboned chicken thighs, cubed
1 T (15 ml) canola oil
100 g butter
2 onions, finely chopped (do them in a food processor)
175 ml (1 small tub) plain yoghurt
75 ml water
50 g sachet tomato paste
1t (5 ml) sugar
2 t (10 ml) ground coriander
2 t (10 ml) garam masala
1 T (15 ml) garlic and ginger paste
1 t (5 ml) chilli powder
6 cardamom pods
6 black peppercorns
6 dried curry leaves
2 t (10 ml) corn flour
½ c (125 ml) cream
1 c (250ml) coriander leave, roughly chopped
Salt to taste

Heat the oil and butter in a medium pot, brown the chicken pieces in
portions and set aside.

Add the onions and sauté until soft and golden brown.

In a bowl, combine the yoghurt, water, tomato paste and sugar with all
the spices. Add the chicken to this mixture and coat well.

Whisk the cream and corn flour together.

Add the chicken mixture to the onions, together with the cream and
simmer for 15-20 minutes, stirring occasionally.

Add the chopped coriander and season to taste.

Serve with basmati rice and cucumber salad.

This recipe was featured in Crush! Online mag Issue 18 as one of my 7 dishes for “Cooking Monday to Sunday”.