INDIAN BUTTER CHICKEN
150 ml natural yogurt
50 g ground almonds
1½ teaspoon chili powder
¼ teaspoon crushed bay leaves
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
1 teaspoon garam masala
4 green cardamom pods
1 teaspoon ginger pulp
1 teaspoon garlic pulp
400 g can tomatoes
1¼ teaspoon salt
1 kg chicken, skinned, boned and cubed
75 g butter
1 tablespoon corn oil
2 medium onions, sliced
2 tablespoons fresh coriander, chopped
4 tablespoons cream
Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly. Put the chicken into a large mixing bowl and pour over the yogurt mixture. Set aside.
Melt together the butter and oil in a medium wok or frying 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 to serve the chicken curry.
Recipe: Carol Elliott Claassen
Photo: Elize de Kock
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