Thursday, 29 May 2014

Butter Chicken!


1/2 tablespoon olive oil
1 tablespoons butter
500 grams chicken breasts trimmed of any fat and diced into bite size pieces 
1/2 tablespoon grated fresh ginger
1/2 teaspoons ground coriander
1/2 teaspoons ground cumin
1/2 teaspoon garam masala (see note)
1/8 teaspoon chilli powder
1/2 cup tomato puree
1/4 cup thick natural low fat yoghurt
1/4 cup extra light thickened cream
Steamed rice to serve

Add the oil and half the butter to a medium heated frypan. Brown the chicken and remove from the pan. Add the rest of the butter, once melted add the spices and ginger. Let it cook for a few minutes. Add the tomato puree and a pinch of sea salt and stir to combine. Return the chicken to the pan and then add the yoghurt and the cream. Simmer for 10 minutes. Serve with steamed rice and some freshly chopped coriander.

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