Submit By
Firuza Diyarova

Butter Chicken

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.

SPECIFICATIONS

• PREP TIME : 0 Min
• COOK TIME : 0 Min
• READY IN : 0 Min
• SERVINGS : 0

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

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

NOTICE

Utensils:

A large frying pan, spoon and tray

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