Butter Chicken
13/7/2009
Ingredients
| 500 g | Chicken thighs |
| ½ cup | Plain unsweetened yoghurt |
| 4 tbsp | Tomato paste |
| 1½ tsp | Tumeric |
| ½ tsp | Nutmeg |
| 2 tsp | Cumin |
| 2 tsp | Brown sugar |
| 1 tsp | Garam masala |
| 1 to taste | Salt & freshly ground pepper |
| 2 cloves | Crushed garlic |
| 1 | Onion |
| 50 g | Butter |
| ¾ cup | Cream |
| ½ cup | Coriander leaves |
Directions
- Place the chicken, yoghurt, tomato paste, turmeric, nutmeg, cumin, sugar, garam masala, salt and pepper in a dish, stir until well combined and refrigerate for 2 hours or overnight if possible.
- In a large frying pan, gently saute the garlic and onion in butter until soft. Add the chicken and cook for 5 minutes.
- Add the cream and cook for 15 minutes or until chicken is cooked. Serve garnished with coriander.
Wine Match
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