BUTTER CHICKEN WITH FRESH GINGER
1 tablespoon oil
1 onion, chopped
40 g butter
1 tablespoon lemon juice
2 cloves garlic, crushed
1 x 2 cm fresh ginger, grated
2 teaspoons garam masala
1 teaspoon chilli powder
1 teaspoon cumin
1 bay leaf
4 tablespoons plain yoghurt
120 ml milk
120 ml cream
1 tin chopped tomatoes
salt and black pepper
For the chicken:
1 tablespoon oil
500 g chicken fillets, cubed
1 teaspoon garam masala
Pinch of cayenne pepper
1 tablespoon cornflour
50 ml water
For the sauce, heat oil in large saucepan, and cook onion for 5 minutes until translucent.
Stir in butter, lemon juice, garlic, ginger, garam masala, chilli powder, cumin and bay leaf. Cook, stirring for one minute.
Stir in the tinned tomatoes, and cook for 3 minutes. Add the milk, cream and yoghurt, then reduce heat to low and simmer for ten minutes, stirring frequently. Season with salt and pepper. Remove from heat and set aside.
For the chicken, heat oil in large pan, cook chicken until lightly brown on both sides for about 8-15 minutes. Reduce heat.
Season chicken with garam masala and cayenne pepper. Stir in a few spoonfuls of the sauce, then simmer for 6 minutes until chicken is cooked through and liquid has reduced. Stir the cooked chicken into the sauce.
In a cup, stir together the corn flour with water. Stir this mixture into sauce and cook for another 6 minutes until sauce has thickened. Serve with rice.
Photo: Charleen Nieuwenhuizen
