Ingredients:
- 1kg chicken (cut in medium pieces)
- 150ml natural yogurt
- 50g ground almonds
- 400g tomatoes
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 medium onions, sliced
- 1 1/2 tsp chili powder
- 1/4 tsp crushed bay leaves
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1 tsp garam masala
- 4 green cardamom pods
- 1 1/4 tsp salt
- 75g butter
- 2 tbsp fresh coriander(chopped)
- 4 tbsp cream
Preparation of butter chicken :
Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
Mix the chicken into the yogurt mixture. Marinate it for 3 to 4 hours.
Melt together the butter and oil in a pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander and fresh cream . Serve it hot with rice or naan.
Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander and fresh cream . Serve it hot with rice or naan.
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