Ingredients for the Butter Chicken Recipe :

 For the butter chicken marinade :
 2 tbsp natural yogurt.
2 tbsp double cream.
1 tsp grated ginger.
4 garlic cloves, crushed.
large pinch ground cinnamon.
1/2 tsp freshly ground pepper.
1 tbsp vegetable oil.
1/2 tsp Paprika.
1/4 tspchili powder.
500g chicken breasts, cut into 2cm cubes

For the sauce :3 tbsp vegetable oil.
2 medium onions, finely chopped.
1/4 tsp turmeric powder.
1/2 tsp ground cumin.
1/4 tsp ground fenugreek, or 1 tbsp dried fenugreek leaves (optional).
100g peeled plum tomatoes, crushed or puréed
1 tbsp butter.
1/4 tsp salt.


To serve :

Naan bread.
onion and tomato and green leaf salad.
 

Method of Preparation :
 
In a large bowl, mix together the butter chicken  ingredients for the marinade, adding the chicken. Fold the marinade with the meat until it is well coated. Cover and refrigerate for 30 minutes to 1 hour.

When ready to cook, begin the sauce. Heat the oil in a large pan or wok and fry the onions for 7 minutes or until they are lightly browned.

Add the turmeric, cumin and salt, followed by the fenugreek, if using, and cook, stirring, for 1 minute. Tip in the tomatoes and cook for 3 minutes or until the onion mixture becomes quite thick.

Stir in the butter, then the chicken and marinade, and cook on a low heat for 10 minutes or until the chicken is done.

Serve the curry hot with naan bread and an onion and green leaf salad.

Pork BBQ