Monday, February 25, 2013

Butter Chicken

Serves 4

6 chicken thigh cutlets (on the bone)
2 tbsp ghee (or butter)
1 tbsp olive oil
250ml tomato puree (not paste)
1 tbsp sugar
125ml cream
1/2 cup fresh coriander, roughly chopped
1 chopped onion
2 cloves garlic, chopped
2 tsp chopped fresh ginger
3 tsp ground cumin
2 tsp paprika
½ tsp ground turmeric
1 tsp salt
½ tsp white pepper
½ tsp ground cardamom
½ tsp ground cinnamon
¼ tsp ground nutmeg
1/8 tsp ground cloves
½ tsp saffron strands, powdered

Puree all marinade ingredients in blender (not food processor).
Spread mixture over chicken.
In heavy pan or wok heat ghee & olive oil.
Add chicken & cook until browned.
Reduce heat & add tomato puree & sugar.
Stir & then cover pan to simmer for 15 min or until chicken is tender.
Add cream & stir gently.
Serve scattered with fresh coriander & accompanied by puris, naan and/or rice.

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