Butter Chicken
- 2 to 3 tablespoons of Sweet butter
- 3 Tbsp. salted butter
- 1 medium walla onion
- ¼ teaspoon of freshly ground cinnamon
- 2 teaspoons of smashed garlic
- 2 teaspoons of grated ginger
- 1 to 2 teaspoons of chilli powder
- 1 tablespoon of coriander
- boneless chicken breasts - 400 grams / 14 oz of skinless
- 1/2 cup ground almonds
- whole peeled tomatoes - 225 gram / 8 oz can of with juice
- 1 tablespoon of tomato paste
- ½ cup of unsweetened plainyoghurt
- Trim and cut the chicken into small cubes.
- Slice the onions into thin wedges
- Heat a large saucepan and melt 2 to 3 tablespoons of butter. Add the onions and the cinnamon to the pan and toss lightly.
- When the onions are soft, stir in the crushed garlic and ginger
- Then add the turmeric, chilli and coriander-and sauté over a medium heat.
- Add the cubed chicken and sauté until the chicken has turned white.
- Add the ground almonds, tomatoes and tomato paste. Mix thoroughly.
- Cover and simmer for 20 to 30 minutes.
- Add the yoghurt and heat through.
- Serve on rice with a salad and Indian bread if desired.
- (Serves 4 to 6)