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Butter chicken
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Spice up your evening with this flavorful Indian dinner.
Ingredients:
18.20 gm olive oil
40.00 gm butter
1kg chicken thigh fillets, trimmed and halved (quartered if extra large)
20.00 ml gratedfresh ginger
2 tsp ground coriander
5.00 gm ground cumin
1 tsp garam masala (see note)
1/4 tsp chilli powder
250.00 ml tomato puree
82.50 ml thick natural yoghurt
126.25 gm thickened cream
warm roti, to serve
62.50 ml toastedflaked almonds, to serve
coriander leaves, to serve
Instructions:
In a large, heavy-based saucepan over high heat, heat oil and half the butter until sizzling. Brown chicken in batches, then transfer to a plate.
Lower the heat to medium and mix in the rest of the butter. Introduce the ginger and sauté for 1 minute. Sprinkle in coriander, cumin, garam masala, and chili powder, then cook for 30 seconds. Stir in the tomato puree and a pinch of salt, then let it simmer gently for 10 minutes.
Add the chicken back to the saucepan along with the yogurt and cream. Let it simmer for 10 more minutes until the chicken is fully cooked. Serve the delicious dish in bowls, garnish with almonds and coriander, and enjoy with roti.