Zingy butter chicken curry
Jul 27, 2013 2:00pm- 10 mins preparation
- 20 mins cooking
- Serves 4
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Ingredients
Zingy butter chicken curry
- 60 gram butter
- 1 1/2 tablespoon olive oil
- 1 onion, diced
- 750 gram chicken thigh fillets, quartered
- 4 garlic cloves, minced
- 1/2 teaspoon chilli powder
- 1/2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 1 teaspoon ground ginger
- 3 teaspoon garam masala
- 1 3/4 cup tomato passata
- 1/3 cup cream
- 1 1/2 tablespoon sugar
- 1/2 cup greek yoghurt
- sea salt and white pepper
- handful coriander leaves
- small handful pistachios, chopped roughly
- steamed jasmine rice and naan bread, to serve
Method
Zingy butter chicken curry
- 1Heat butter and oil in saucepan, over medium-high heat. Add onion and cook for 5 minutes. Add chicken and cook for 3 minutes.
- 2Add garlic chilli powder, cumin, coriander, ginger and garam masala to saucepan. Stir to coat chicken with spices. Cook for 2 minutes.
- 3Add passata, cream and sugar to chicken pan and bring to a simmer. Reduce heat to medium - low and simmer gently for 10 minutes until chicken is cooked through.
- 4Remove butter chicken from heat and stir through yoghurt. Season to taste.
- 5Spoon into serving bowls and garnish with coriander and pistachios. Serve with rice and naan bread.
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