Name: Indian butter chicken
Yield: 1
Cuisine: indian
Ingredients: 1kg chicken breast fillets (or thighs), cut into pieces; 2 tsp garam masala; 2 tsp ground coriander; 3/4 tsp chilli powder; 2 tsp grated fresh ginger; 3 cloves garlic, crushed; 40.00 ml white vinegar; 60ml tomato paste; 125ml yoghurt; 80g butter; 200g onion; 1 cinnamon stick; 4 cardamom pods; 2.40 gm salt; 7.50 gm sweet paprika; 425g can tomato puree; 180ml chicken stock; 250ml cream

Indian butter chicken

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Ingredients:

1kg chicken breast fillets (or thighs), cut into pieces
2 tsp garam masala
2 tsp ground coriander
3/4 tsp chilli powder
2 tsp grated fresh ginger
3 cloves garlic, crushed
40.00 ml white vinegar
60ml tomato paste
125ml yoghurt
80g butter
200g onion
4 cardamom pods
2.40 gm salt
7.50 gm sweet paprika
425g can tomato puree
180ml chicken stock
250ml cream

Instructions:

In a large bowl, mix together ground spices, ginger, garlic, vinegar, tomato paste, and yogurt. Add chicken and make sure it's fully coated in the marinade. Cover and refrigerate for at least a couple of hours, but ideally overnight.
In a large pan, melt butter then sauté onion, cinnamon, and cardamom until onion is golden brown. Add chicken mixture and cook for 5 minutes, stirring occasionally.
Season with salt, paprika, and puree. Pour in the stock and simmer uncovered for at least 10 minutes, stirring occasionally. For a more tender chicken, continue cooking for a few hours until it falls apart. Finish by adding cream and simmering for about 10 more minutes until the chicken is tender.
Garnish with crispy poppadums and fluffy steamed rice.

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