Butter Chicken

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons plain yogurt
• 2 tablespoons heavy cream
• 1 teaspoon ginger, grated
• 4 garlic cloves, crushed
• 1 pinch ground cinnamon
• 1/2 teaspoon fresh ground pepper
• 1 tablespoon vegetable oil
• 1/2 teaspoon paprika
• 1/4 teaspoon chili powder
• 4 chicken breasts, cut into 1in cubes
• 3 tablespoons vegetable oil
• 2 onions, finely chopped
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground fenugreek
• 4 ounces egg tomatoes, chopped
• 1 tablespoon butter
• 1/4 teaspoon salt

Recipe

• 1 in a large bowl, mix together the ingredients for the marinade, adding the chicken. fold the marinade with the meat until it is well coated. cover and refrigerate for 30 minutes to 1 hour.
• 2 when ready to cook, begin the sauce. heat the oil in a large pan or wok and fry the onions for 7 minutes or until they are lightly browned.
• 3 add the turmeric, cumin and salt, followed by the fenugreek, if using, and cook, stirring, for 1 minute. tip in the tomatoes and cook for 3 minutes or until the onion mixture becomes quite thick.
• 4 stir in the butter, then the chicken and marinade, and cook on a low heat for 10 minutes or until the chicken is done.
• 5 serve the curry hot with naan bread and an onion and green leaf salad.