Butter Chicken Curry

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 lbs skinless chicken, and cut into 2-inch pieces
• 1 inch gingerroot
• 6 garlic cloves
• 1 1/2 teaspoons salt
• 5 ounces plain yogurt
• 1 lemon, juice of
• 1 cinnamon stick, 2-inch long broken up
• 10 green cardamoms
• 6 cloves
• 10 red chili peppers
• 8 peppercorns
• 2 tablespoons oil
• 2 tablespoons tomato puree
• 8 ounces butter
• 14 ounces chopped tomatoes
• 5 fluid ounces single cream

Recipe

• 1 grind together the cinnamon, cardamoms, cloves, chillies and peppercorns.
• 2 mix the spices into the yogurt, add the juice of the lemon blend well.
• 3 marinate the chicken in this mix for about two hours.
• 4 crush the garlic and ginger to a pulp with the salt, this can be done with the blade of a knife.
• 5 heat the oil in a pan or wok and fry the ginger and garlic pulp for 1 minute. add the chicken and spices and cook for ten minutes.
• 6 add then tomato puree and tinned tomatoes, and butter, bring to the boil reduce the heat and simmer till the chicken is cooked.
• 7 stir in the cream and simmer for a further 5 minutes.
• 8 serve with boiled rice and curried pineapple.
• 9 superb.