Butter chicken curry

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For the marinade:
150 grams Natural yoghurt
1 small Onion
2 Garlic cloves
3 cm Fresh ginger
2 teaspoons Garam masala
5 Chicken breasts
2 teaspoons Red food colouring
2 tablespoons Fresh lemon juice
pinch Salt
For the paste:
5 cm Fresh ginger
4 Garlic cloves
2 teaspoons Garam masala
1 teaspoon Chilli powder
1 teaspoon Ground cumin
1 teaspoon Turmeric
1 teaspoon Ground coriander
1 teaspoon Sugar
1 tablespoon Fresh lemon juice
For the sauce:
300 ml Passata
150 ml Double cream
100 grams Butter


To prepare the marinade, blend the yoghurt, onion, garlic, ginger and garam masala and then set aside.
In a baking dish, add the cubed chicken, then sprinkle over the salt, lemon juice and red food colouring.
Add the marinade mixture, give a good stir, cover with cling film and leave to marinate over night in the fridge.
Heat an oven to 150 degrees (Celsius).
Add the baking dish to the oven and bake the chicken for 45 minutes.
Remove the chicken from the oven and drain off the clear juice that has run out of the chicken and set aside.
To prepare the paste, add the garlic and ginger to a pestle and mortar and grind until a smooth paste is formed. Add the remaining spices to the garlic/ginger paste then add the lemon juice until a smooth paste is formed.
Heat some oil in a pan and fry the paste for about a minute to release the flavours.
Add the passata and double cream, then add the butter and simmer for about 10 minutes until the sauce has started to thicken.
Add the chicken and remaining marinade mixture to the pan and cook for a further 5 to 10 minutes until the sauce has thickened to the desired consistency.

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