Butter Chicken
6 tbsp
Ghee
2
Onions finely chopped
2 tbsp
Tandoori curry paste
1 tbsp
Minced fresh ginger
2 tsp
Minced fresh red chilli
1 tsp
Ground cumin
1 tsp
Paprika
1 can
Crushed tomatoes
250 ml
Cooking Rich™
500 g
Boneless skinless chicken, cut into chunks
125 ml
Plain yoghurt
60 ml
Chopped fresh coriander
1 tbsp
Freshly squeezed lime or lemon juice
- Rub the dry spices into the chicken pieces and add the yoghurt, set aside for at least an hour.
- In large deep pot, melt the ghee over medium-high heat.
- Sauté the onion until glassy, add the tandoori paste and sauté for a further minute.
- Add the chicken and fry until it is almost cooked and remove from the pot.
- Add tomatoes and bring to boil. Stir in Cooking Rich™ and return to boil.
- Reduce heat to medium-low and simmer, stirring often, until sauce is thickened.
- Add the chicken back into the pot to complete the cooking process.
- Garnish with fresh coriander and lime/lemon zest.
