Parents Zone

Butter Chicken

Serves 6-8

 Ingredients

• 1 tablespoon peanut oil
  
• 2 shallot, finely chopped
  
• 1/2 white onion, chopped
  
• 4 tablespoons butter
  
• 4 teaspoons lemon juice
  
• 1 tablespoon ginger paste
  
• 2 cloves garlic
  
• 2 teaspoon garam masala
  
• 2 teaspoon chili powder
  
• 2 teaspoon ground cumin
  
• 2 bay leaves
  
• 1/2 cup plain yogurt
  
• 1 1/2 cups cream
  
• 1/2 cup milk
  
• 2 cup tinned diced tomatoes
  
• 1/2 teaspoon cayenne pepper, to taste
  
• 1 pinch salt
  
• 1 pinch black pepper
  
• 2 tablespoon peanut oil
  
• 1 kilo boneless skinless chicken thigh fillets, cut into bite size pieces
  
• 2 teaspoon garam masala
  
• 1 pinch cayenne pepper
  
• 1 tablespoon cornflour
  
• 1/4 cup water
  

 
Method

1. Heat 1 tablespoon oil in a large saucepan over medium high heat.
   
2. Saute shallot and onion until soft and translucent.
   
3. Stir in butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf.
   
4. Cook, stirring, for 1 minute.
   
5. Add tinned tomato and cook for 2 minutes, stirring frequently.
   
6. Combine cream, milk and yoghurt, and stir in.
   
7. Reduce heat to low and simmer for 10 minutes, stirring frequently.
   
8. Season with salt, pepper and cayenne.
   
9. Remove from heat and set aside.
   
10. Heat 1 tablespoon oil in a large heavy skillet/fry pan/wok over medium heat.
    
11. Cook chicken until lightly browned, about 10 minutes.
    
12. Reduce heat and season with 1 teaspoon garam masala and cayenne.
    
13. Stir in about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes.
    
14. Pour the rest of the sauce into the chicken.
    
15. Mix together cornflour and water, then stir into the sauce.
    
16. Cook for 5 to 10 minutes, or until thickened.