Butter Chicken.
Ingredients.
2 tablespoons of peanut oil.
2lb of chicken thigh fillets.
2oz of butter.
2 teaspoons of garam masala.
2 teaspoons of paprika.
2 teaspoons of ground coriander.
1 tablespoon of finely chopped fresh ginger root.
1/4 of a teaspoon of chilli powder.
2.5cm / 1 inch piece of cinnamon stick.
6 cardamom pods, bruised.
11oz of pureed tomatoes.
1 tablespoon of sugar.
2 floz of natural yoghurt.
4 floz of cream.
1 tablespoon of lemon juice.
Method.
1. Heat 1 tablespoon of oil in a large pan or wok, add half the chicken and stir fry till browned, remove and repeat with the rest of the chicken.
2. Reduce the heat and add the butter and melt.
3. Add the garam masala, paprika, coriander, ginger, chilli powder, cinnamon stick and cardamoms and stir fry for 1 minute.
4. Return the chicken to the pan and mix well to coat with the spices.
5. Add the tomatoes and sugar and simmer, stirring frequently for 15 minutes or until the chicken is tender and the sauce has thickened.
6. Add the yoghurt, cream and lemon juice and simmer for 5 minutes or until the sauce has thickened.Remove cinnamon stick and serve.
Serves 4.
