Butter Chicken …
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients …
  • 800 g chicken tenderloins
  • 2 tablespoons lemon juice
  • ½ teaspoon chilli power
  • 200 g (or ¾ cup) greek-style yoghurt
  • 1 teaspoon crushed ginger
  • 1 teaspoons garam masala
  • 1 teaspoon butter
  • 1 medium onion, chopped finely
  • 4 cloves garlic, crushed
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon tumeric
  • ½ teaspoon sweet paprika
  • 2 tablespoons tomato paste
  • 1⅔ cups tomato puree
  • ⅔ cup chicken stock
  • 2 tablespoons honey
  • 1 cinnamon stick
  • ½ cup pouring cream
  • ⅓ cup ricotta cheese
  • ½ cup loosely packed fresh coriander leaves
Method …
  1. Combine chicken, lemon juice and chilli powder in large bowl. Cover, refrigerate for 30 minutes.
  2. Stir yoghurt, ginger and garam masala into chicken mixture. Heat butter in large frying pan, cook chicken in batches, until lightly cooked all over.
  3. Add onions and garlic to pan and cook stirring until onion softens. Add remaining spices, cook stirring for one minute.
  4. Stir in tomato paste, puree, stock, honey and cinnamon stick. Simmer on low, approximately 20 minutes, until chicken is cooked.
  5. Remove cinnamon stick. Stir in cream, serve over jasmine rice topped with ricotta and coriander leaves.
Recipe by Mrs Organised at http://www.mrsorganised.com.au/2014/09/07/butter-chicken/