Butter Chicken Curry

Ingredients

• chicken Marinade
• 450g boneless chicken
• 1/4 cup Yogurt
• 2 tbsp Olivie Oil
• 1 tsp Salt
• 1 tsp Tumeric
• 1 tsp ground Cumin
• 1 tsp Ground Coriander
• 1 tsp Garam Masala
• 1/2 tsp ground Black Pepper
• 1/2 tsp Cayenne Pepper
• currysauce
• 2 tbsp Olivie Oil
• 1 Onion (sliced)
• 2 tsp Salt
• 4 Cardamon Pods (slightly crushed)
• 4 whole Cloves
• 3 Garlic Cloves (sliced)
• 1 inch Ginger (sliced)
• 1 Chilli (sliced)
• 8 tbsp Butter (in small cubes)
• 1 bunch fresh Coriander (stems & leaves separated)
• 1 tsp Garam Masala
• 1 tsp Tumeric
• 1 tsp ground Cumin
• 1/2 tsp Cayenne Pepper
• 1 cup Tomato puree
• 1/2 cup heavy Cream
• 1 Lemon (zest & juice)
• Basmati Rice

Method

1. marinade
2. 1

   Create the marinade for the chicken by mixing all the marinade ingredients together

3. 2

   Add chicken to the marinade, cover and refrigerate for min 30 minutes

4. curry
5. 3

   Heat a skillet on medium/high heat and add the olive oil

6. 4

   Add chicken to skillet and fry until brown on each side. Once done remove chicken from skillet and set aside.

7. 5

   In the same skillet on medium heat add another 2 tbsp Olive Oil, then add Onion and salt and cook until caramelized

8. 6

   Add Cardamon, Cloves, Garlic, Ginger & Chilli and cook until fragrant (about 3 min)

9. 7

   Add 1/2 of the Butter and let it melt, stir in the fresh Coriander stems (optional), Garam Masala, Tumeric, Cumin & Cayenne Pepper

10. 8

    Cook until the spices are toasted and it looks pasty (about 3 min)

11. 9

    Add Tomato Puree, Cream & Lemon Juice and bring to a simmer and cook for 10 min

12. 10

    Remove from heat and use a blender to blend the sauce until smooth

13. 11

    Strain the sauce through a sieve and put back in the pot with the remaining Butter on medium/low heat until butter has melted

14. 12

    Stir in the Lemon Zest, taste and adjust seasoning

15. 13

    Add Chicken and Coriander leaves (optional)

16. 14

    Served with Basmati Rice or Butter Naan