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Chicken >> Butter Chicken
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Chicken >> Butter Chicken


400 Grams (14 Oz.) Of Chicken Thighs Or Breast (skinless & Boneless) ¼ To ½ Cup Of Almonds (baadaam) (grounded) 1 Onion 2 Tsp. Of Garlic (lasan) (crushed) 2 Tsp. Of Ginger (adrak) (crushed) ¼ Tsp. Of Cinnamon ½ Tsp. Of Turmeric Powder (haldi) (grounded) 1-2 Tsp. Of Red Chilli Powder (pisi Lal Mirch) 1 Tbsp. Of Coriander Powder (pisa Dhania) 225 Gram (8 Oz.) Can Of Whole Peeled Tomatoes With Juice 1 Tbsp. Of Tomatoe Paste ½ Cup Of Plain Yogurt 2-3 Tbsp. Of Butter
Note: With Chicken There Is Always A Risk Of Food Poisoning, So It Is Important To Clean Your Hands, Board And Knives Before And After Working With The Raw Meat.
1) Trim And Cut The Chicken Into Small Cubes, Cover And Put Aside.
With A Clean Knife And Board Slice The Onions Into Thin Wedges (lyonnaise).
2) Heat A Large Saucepan Or Frying Pan And Melt 2 To 3 Tablespoons Of Butter Until It Is Frothy.
Add The Onions And The Cinnamon To The Pan And Fry Lightly.
When The Onions Are Soft Stir In The Crushed Garlic And Ginger.
Then Add The Turmeric, Chilli Powder And Coriander Powder, And Sauté Over Medium Heat.
The Spices Are Fried First To Release Their Maximum Flavour And This Really Enhances The Dish.
3) Add The Cubed Chicken And Sauté Stirring Constantly Until The Chicken Has Turned White.
Pour In The Grounded Almonds, Tomatoes And Tomato Paste.
Mix Thoroughly.
Cover And Simmer For 20 To 30 Minutes.
Add The Yogurt And Heat Through.

You can serve with your family and friends.
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