Butter Chicken

Submitted By: Firuza Diyarova

Indian Cuisine

Butter chicken or Murgh makhani is a kage Indian dish and popular in countries all over the world. The origins of butter chicken can be traced back to Delhi, during the period of Mughal Empire.

TIMING

PREP TIME : [0] Min
COOK TIME : [0] Min
READY IN : [0] Min

SERVES : [ 0 ] People

INGREDIENTS

2 chicken breasts - cut into chunks
2 tbsp vegetable oil
2 tbsp butter
1 onion, chopped
1/4 tbsp cinnamon
1 tbsp garlic, crushed
1 tbsp ginger, crushed
1/2 tbsp ground turmeric
2 tbsp ground almonds
225 g/ 8oz can whole peeled tomatoes
1 tbsp tomato paste
1 tbsp natural yoghurt or curd
2 tbsp fresh coriander or spinach, chopped
1 tbsp chilly powder
Salt and pepper

PREPARATION

Season the chicken with salt & pepper
Heat the vegetable oil when hot add chicken
Fry for 3-4 minutes
Remove the chicken
Melt the butter - in the same pan
Fry onion with cinnamon - stir well
Add remaining ingredients - add crushed garlic, crushed ginger, turmeric, chilly powder, almonds, peeled tomatoes, tomato paste, natural yoghurt or curd - stir well all together
Bring to the boil & cook for 4-5 minutes, taste and add seasoning
Add the chicken - after 5 minutes - cook for a further 5 minutes
Add fresh coriander or spinach and stir
Serve while steaming hot
We suggest with rice or bread

NOTICE

Utensils:

A large frying pan, spoon and tray

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