Tuesday, 8 May 2012

Butter chicken

This is a curry to suit all tastes, add a little more chilli if you like it spicy or keep to the recipe for a mild, lightly spiced curry that's big on flavour and very easy to put together.

Serves 2-4

400g Chicken breast, cubed
1 Large onion, sliced
1.5cm Ginger piece, peeled and grated
1 Garlic clove,peeled and grated
2 tsp Cinnamon powder
1 tsp Garam masala
1 tsp Mild chilli powder
2 tablespoons Ground almonds
2-3 tablespoons Natural yogurt
2 Cardamom pod's, ends cracked open
2 tsp Clove powder
1 and a half teaspoons fine salt
400g Chopped tomatoes
1 tablespoon tomato puree
50g Butter
2 Green chillies, de-seeded and sliced finely
Handful chopped fresh coriander
1 tsp Vegetable oil
Pinch of sugar (optional)

1. Start by adding into a large bowl the grated ginger and garlic, tomatoes, yogurt, chillies and all the dry ingredients and mix well, add in the cubed chicken and cover the bowl with cling film. Marinate in the fridge for 2-3 hours minimum or overnight for maximum flavour.

2. Melt the butter on a medium heat in a wide frying pan and pour in the vegetable oil, this will prevent the butter from burning. Add the chopped onion and fry for 5-10 minutes until the onions begin to caramelise and go soft.

3. Add in the chicken* and marinade and heat for 5-10 minutes, add in the tomato puree and stir, the sauce should now be red in colour. Check for seasoning and add the sugar if too tarte in taste, this will balance the flavours. Heat for a further 10 minutes and finish with the fresh coriander. Serve with basmati rice and naan bread.

*For extra flavour,you could take the chicken out of the marinade and place under a hot grill for 3-5 minutes, turning regularly throughout before adding into the onions and remaining marinade.

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