SIPHOKAZI BUTTER CHICKEN
Source and Photo: Siphokazi Mdlankomo
2nd photo: Maryska Conradie
FOOD LOVERS RECIPES
3 tablespoons butter
4 chicken breasts, cut into chunks (I prefer thighs)
1 onion, finely chopped
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
1 teaspoon mustard seeds
3 cardamom pods
1 tablespoon garam masala
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika
½ teaspoon cinnamon
salt and pepper
1 tablespoon sugar
2 tomatoes peeled and grated
2 tablespoons tomato paste
125 ml chicken stock
250 ml cream
fresh coriander to garnish
Heat butter in a pot and brown the chicken.
Remove and set aside.
Add the mustard seeds and cardamom pods fry until they pop, add onion, garlic and ginger and cook on medium heat until fragrant, stir in the spices, cook for a minute and make sure not to burn them.
Add sugar, salt and pepper, tomato paste, grated tomatoes and the stock.
Bring to a boil, cook for 15 minutes.
Pour the sauce in a blender and blend until smooth.
Return the sauce into the pot, check for seasoning, return the chicken to the pot and cook for few minutes (if using thighs cook for a longer time) once chicken is cooked add cream, cook for a minute.
Serve with basmati rice and garnish with fresh coriander.
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