BUTTER CHICKEN

BUTTER CHICKEN
Serves 4
600 gram chicken breast fillets cut into blocks
2 teaspoons garam-masala
2 teaspoons tandoori-masala
1 teaspoon cumin powder
1 teaspoon salt
30ml oil
30ml natural yoghurt
1 finely chopped onion
30ml oil
3 teaspoons finely chopped fresh ginger
3 teaspoons finely chopped fresh garlic
1 teaspoon chili powder
400 ml tomato-Passata (bottled tomato sauce)
100 gram butter
250 ml cream
1 cup finely chopped fresh coriander
Salt to taste

-Marinade the chicken for a few hours in the mixture of masalas, cumin, salt, oil and yoghurt.
-Fry the marinated chicken in a nonstick pan until almost done. Remove chicken from pan and keep one side.
-Fry the onion in the oil in the same pan till soft and glossy. About 5 minutes.
-Add the ginger, garlic and chili powder and sweat mixture to release the oils. About 2 minutes.
-Add the tomato-Passata and simmer till it looks like the oil is separating and the mixture has reduced by about 2/3. About 30 minutes.
-Add the chicken pieces, cream and butter and cook for a few minutes.
-Add the coriander and increase the heat until the sauce is bubbling.

Your curry is now ready to be served.

Note:
The longer it stands the better it gets.
Serve with roti’s, normal or basmati rice.

Bron: Hans Greyling