31 May 2012

MNM's Bake: Butter Chicken

You don't have to go out to your local Indian for a yummy, authentic butter chicken, you can make it in the comfort of your own home!

1 kg chicken thighs (fillet or boned)
25g butter (can use up to 60g but we were going for a lower-fat option)
2 tsp garam masala
2 tsp sweet/smoked paprika
2 tsp ground coriancer
1 Tbsp fresh ginger
1 cinnamon stick (or 1-2 tsp cinnamon)
350g tomato puree
1 Tbsp sugar
1/2 cup (125ml) cream (light or full-fat)
1/4 cup (60g) plain yoghurt (optional)
1 Tbsp lemon juice

Wrap the chicken in tin foil, season with salt and pepper. Bake in oven for an hour and half on 150 degrees. When the chicken has about 15 minutes to go, go onto the next step.

Add butter to the wok/saucepan and melt.

Add the spices and stir-fry in the butter for 1 minute or until fragrant. Add the tomato and sugar and simmer, stirring for 15 minutes until the sauce is thick. Whilst this is simmering, take the chicken out of the oven and remove meat from the bone (if boned) and cut into pieces and add to the mixture. After 15 minutes, add the yoghurt, cream and juice and simmer for another 5 minutes until sauce has thickened slightly.

Lovely served with rice, your choice of veges and poppadoms.

We love making meals that taste just like the real deal, and this one is no exception!

For other yummy recipes, go here.

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