EASY BUTTER CHICKEN
Het vanaand butter chicken gemaak om die koue bietjie weg te dryf.
Servings 4
2 tablespoon oil
1 medium onion, diced
1 teaspoon fresh ginger, finely minced or grated (or use paste)
2-3 cloves garlic, finely minced or crushed
1 ½ pounds about 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks
1 can 6 oz. tomato paste (or 8-10 oz can of tomato sauce)
1 tablespoon garam masala
1 teaspoon chili powder or paprika, adjust to taste
1 teaspoon Fenugreek (I use powder, but seeds or mustard seeds can be used too, optional)
1 teaspoon cumin
1 tsp salt
¼ tsp black pepper
1 cup heavy cream sub for half and half or yogurt for low fat
hot cooked rice and naan for serving
Heat a large skillet or medium saucepan over medium-high heat. Add the oil and onions and cook onions down until lightly golden, about 3-4 minutes. Add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn.
Add the chicken, tomato paste, and spices. Cook for 5-6 minutes or until everything is cooked through.
Add the heavy cream and simmer for 8-10 minutes stirring occasionally. Serve over Basmati rice or with naan.
Ek het mushrooms ook bygesit.
Recipe posted by Nicolette Papas
Photo: Nicolette Papas
