Butter Chicken
Ingredients (6 portions)
| Amount | Measure | Name |
|---|---|---|
| 10.00 | ml | Ginger, Grated |
| 10.00 | ml | Garlic, cloves peeled |
| 75.00 | g | Nuts, Almonds whole blanched |
| 75.00 | g | Yoghurt, plain thick |
| 5.00 | ml | Garlic |
| 2.00 | g | ROBERTSONS Peri-Peri Spice 6 x 700g |
| 2.00 | g | ROBERTSONS Paprika 6 x 700g |
| 2.00 | g | ROBERTSONS Cayenne Pepper 6 x 800g |
| 1.00 | ml | cloves ground |
| 1.00 | ml | ROBERTSONS Cinnamon 6 x 600g |
| 5.00 | ml | ROBERTSONS All in One Rajah 6 X 800g |
| 4.00 | pc | Cardamom pods, bruised crushed |
| 400.00 | g | KNORR Tomato Pronto 6 x 2kg |
| 7.50 | ml | ROBERTSONS Atlantic Sea Salt 6 x 1kg |
| 1.00 | kg | Chicken thighs de boned cubed 15x15mm |
| 100.00 | g | MARVELLO Full Fat Margerine |
| 1.00 | pc | Onion, thinly sliced |
| 90.00 | ml | Coriander, fresh (Cilantro) chopped |
| 200.00 | ml | MEADOWLAND Classique 10 x 1L |
Preparation
1.Blend garlic & ginger together in mortar & pestle
2.Chop almonds fine in food processor
3.Put ginger, garlic paste and almonds in a bowl with yoghurt, spices, cloves, cinnamon, Rajah all in one, cardamom pods, Tomato Pronto and salt and blend together with a fork
4.Add chicken pieces and marinade covered for 2 hours
5.Preheat oven to 180ºC
6.Heat Marvello in a pot add onions and fry gently till softened and brown.
Add chicken mixture and fry for 2 minutes
7.Add fresh coriander and mix
8.Place mixture in a ovenproof dish, add cream and stir in with fork
9.Place in oven and bake for 1 hour. If it gets to brown cover with foil
10.Leave to rest for 10 minutes before serving with Pilau rice and condiments
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