FATIMA'S BUTTER CHICKEN CURRY
Ingredients
5 Chicken breasts cleaned and cubed ( I add a few thighs in as well for a deeper and richer flavor) ...
2 small onions chopped finely
4 tablespoons of Garlic and Ginger peeled and grated on fine side of grater
1 tub , 250ml of plain Yoghurt
2 tablespoons of roasted masala ( I use Packo)
1 teaspoon of Jeera
1 tablespoon of paprika
1 tablespoon of turmeric
1 teaspoon of chili powder
a cup of coconut cream or plain fresh cream
A bunch of chopped coriander
1 tablespoon of oil for frying onions
1 tablespoon tomato paste
Salt to taste
2 whole chillies
1 lemon / juiced
Ingredients
5 Chicken breasts cleaned and cubed ( I add a few thighs in as well for a deeper and richer flavor) ...
2 small onions chopped finely
4 tablespoons of Garlic and Ginger peeled and grated on fine side of grater
1 tub , 250ml of plain Yoghurt
2 tablespoons of roasted masala ( I use Packo)
1 teaspoon of Jeera
1 tablespoon of paprika
1 tablespoon of turmeric
1 teaspoon of chili powder
a cup of coconut cream or plain fresh cream
A bunch of chopped coriander
1 tablespoon of oil for frying onions
1 tablespoon tomato paste
Salt to taste
2 whole chillies
1 lemon / juiced
Method
In a bowl add your chicken , yoghurt, lemon juice , tomato paste , garlic and Ginger , all your spices and salt and whole chillies . Mix everything together with hand . Cover with clingwrap and marinade for a few hours or overnight .
In a heated pot on high heat add the oil and onions chopped finely , fry until golden brown , add a cup of warm water and cook the onions until all water has cooked away . Next add your chicken mix with any leftover marinade in bowl and add that as well to pot . Cook on medium to high heat stirring occasionally , whatever you do , do not add any water to the curry , cook until chicken are tender , 15-20 minutes , before serving add the cream and a bunch of coriander .
Please note the cream is quite rich and for that reason I don't add any butter to this dish . You may add butter if you wish to .
Butter chicken curry describes the almost butter soft textures of the chicken because of the marinating process .
Tip - if your curry sauce is a bit on the watery side , simply mix a tablespoon of corn flour with a little water and stir into curry , as we are not using Cashew nut paste in this recipe . if you want to use Cashew nut paste simply soak nuts for an hour in a little water or milk then grind a cups worth till fine and paste like and add to your curry during the cooking stage .
Serve with White Basmati rice .
Delicious
In a bowl add your chicken , yoghurt, lemon juice , tomato paste , garlic and Ginger , all your spices and salt and whole chillies . Mix everything together with hand . Cover with clingwrap and marinade for a few hours or overnight .
In a heated pot on high heat add the oil and onions chopped finely , fry until golden brown , add a cup of warm water and cook the onions until all water has cooked away . Next add your chicken mix with any leftover marinade in bowl and add that as well to pot . Cook on medium to high heat stirring occasionally , whatever you do , do not add any water to the curry , cook until chicken are tender , 15-20 minutes , before serving add the cream and a bunch of coriander .
Please note the cream is quite rich and for that reason I don't add any butter to this dish . You may add butter if you wish to .
Butter chicken curry describes the almost butter soft textures of the chicken because of the marinating process .
Tip - if your curry sauce is a bit on the watery side , simply mix a tablespoon of corn flour with a little water and stir into curry , as we are not using Cashew nut paste in this recipe . if you want to use Cashew nut paste simply soak nuts for an hour in a little water or milk then grind a cups worth till fine and paste like and add to your curry during the cooking stage .
Serve with White Basmati rice .
Delicious
