BUTTER CHICKEN CURRY
5 Chicken breasts cleaned and cubed ( I add a few thighs in as well for a deeper and richer flavor
3 onions chopped finely
Garlic and Ginger peeled and grated on fine side of grater 1 tub ,
250ml of plain Yoghurt
3 tablespoons of roasted masala ( I use Packo)
1 teaspoon of Jeera
1 teaspoon of paprika
1 tablespoon of turmeric a cup of cream
A bunch of chopped coriander
1 tablespoon of oil for frying onions
Salt to taste
2 whole chillies
1 lemon / juiced
In a bowl add your chicken , yoghurt, lemon juice , 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 . Now 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 is actually just a whisk away from being pure butter 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 .
Serve with White Basmati rice.
Photo: Annie Williams
