Recipes - CHICKEN

Indian Butter Chicken

4 chicken pieces or boneless chicken (500g)
50 g Butter
1 cup Cream or plain yoghurt
1 onion, chopped
2 cups of tomato puree
1 teaspoon ginger powder
2 teaspoon turmeric ground
2 teaspoon garlic, finely chopped
4-6 teaspoon Butter Chicken Spice
Pinch of salt
Fresh chopped coriander for garnish

Method:

1. Saute garlic and onions until lightly browned in half the butter. Add chicken pieces and cook until browned on all sides. Remove from pan and place into casserole dish. Pre heat oven to 180 degrees Celsius.
2. Heat the remaining butter and add the tomato puree, ginger, butter chicken spice and salt. Stir well.
3. Add approx ¼ cup of water to form a thick gravy, bring to the boil and reduce for approx 1 minute. Pour mixture over chicken and cook in the oven until thoroughly cooked approx 50 mins for chicken pieces (with bone).
4. Upon serving add cream or yoghurt and stir through the sauce. Heat slightly and serve with saffron rice and garnish with chopped coriander.