We like serve this butter chicken with rice.
Ingredients (serves 4)
- 800 gr Chicken thigh fillets
- 5 Garlic, grated
- 2 cm Ginger, grated
- 1/2 tsp Chili powder
- 2 tsp Garam masala
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 3 Cardamon
- 1 can Tomato puree
- 3/4 cup Thickened cream
- 1/2 cup Yogurt
- 1 stalk Cinnamon
- 1 large Onion, chopped
Method
- Combine chicken, garlic, ginger, chilli, garam masala, cumin, coriander and yogurt in a bowl. Cover. Refrigerate overnight.
- Heat oil in a frying pan over medium-high heat. Add cardamom and cinnamon stick. Cook until fragrant. Add chicken mixture. Cook, stirring, for 5 to 6 minutes or until browned.
- Add tomato puree and 1/2 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 30 minutes. Remove and discard cinnamon stick. Add cream and onion. Cook for 2 minutes or until heated through. Sprinkle with fresh coriander. Serve.
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