POLOKWANE – Butter chicken is a dish, originating from the Indian subcontinent, of chicken in a mildly spiced curry sauce. It is commonly eaten in the capital of India, Delhi.
What’s for Dinner suggests for a lighter option, without forgoing the indulgence of this dish, replace the 250 ml cream with half (125 ml) low fat plain yoghurt and half (125 ml) cream.
Ingredients
- 150ml water
- 1 410g tin tomato purée
- 10ml Robertsons Paprika
- 1 Robertsons Bay Leaf
- 1 Robertsons Cinnamon stick
- 5ml cardamon
- 1 onion, finely chopped
- 15ml sunflower oil
- 60g unsalted butter
- 1 x KNORR Chicken Stock Pot
- 250ml cream
- 10ml salt
- 125ml plain yoghurt
- 15ml lemon juice
- 5ml Robertsons Turmeric
- 10ml garam masala
- 5ml chilli powder
- 5ml Robertsons Cumin
- 10ml ginger, crushed
- 10ml garlic, crushed
- 800g chicken fillet, cut into strips
Method
- Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add the chicken fillet strips and stir well.
- Cover and allow to marinate in the fridge for at least 30 minutes.
- Heat butter and oil in a pan over a medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften.
- Reduce heat to low, then add the chicken and marinade, paprika, tomato puree, water and the KNORR Chicken Stock Pot.
- Simmer for 15 minutes then stir in the cream and cook for a further 10 minutes on a low heat.
- Serve with basmati rice and fresh coriander.
