Author Topic: Butter Chicken Curry  (Read 11 times)

codfather

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Butter Chicken Curry
« on: September 23, 2018, 02:07:09 PM »
Butter Chicken Curry





1 lbs chicken breasts cubed
4 tbsp tandoori masala spice mix
1 cup/250 ml natural yogurt plain
2 tbsp ghee or vegetable oil 
1 medium onion chopped
3 cloves garlic minced
1 tbsp ginger paste or grated ginger
1 tsp coriander
1/2 tsp turmeric
2 tbsp tomato paste
1/2 cup/125 ml water
1/2 cup/125 ml  whipping cream/double cream
1 tbsp fresh cilantro chopped



1. In a medium bowl mix the yogurt with the tandoori masala spice mix and add cubed chicken breasts.
Marinade for at least for 3 hours or overnight.

2. In a deep pan heat the ghee and fry the chopped onion, garlic and ginger together over low heat for 10 minutes.

3. Add the chicken with the marinade to the pan, add the coriander and turmeric, tomato paste and water, stir to combine,
then turn the heat up to medium and bring to a boil, then lower the heat and cook for 20 minutes covered.

4. Add the double cream, stir and cook uncovered for 10 minutes longer until the sauce is thick and desired consistency.
Add salt if needed. (There is salt in the tandoori masala spice mix, so only add extra salt if necessary.)

5. Serve with fresh cilantro and basmati rice.