Sandy`s Butter Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 150 ml yogurt
- 50 g almond (s), small
- 1 ½ teaspoon chili powder
- 2 bay leaves, (crumbled)
- 0.25 teaspoon ¼ clove (s), acc.
- 0.25 teaspoon ¼ cinnamon
- 1 teaspoon spice mix, Indian (Garam Masala)
- 4 cardamom capsules, (crushed)
- 1 teaspoon ginger powder
- 2 cloves garlic, (crushed)
- 400 g tomato (s), chopped (from the can)
- 1 ½ teaspoon salt
- 1 kg chicken breast fillet (s) (without tendons)
- 75 g clarified butter or hee, clarified Indian butter
- 1 tablespoon oil
- 6 onion (s), (cut into pieces)
- 2 tablespoon coriander greens, chopped (or dried)
- 150 ml coconut milk, (unsweetened)
Print Recipe
Pin Recipe Instructions
- Mix the yogurt, almonds, all the dried spices, ginger, garlic, tomatoes and the salt well in a bowl.
- Place the chicken pieces in a large bowl and pour the yoghurt sauce over them, mix and set aside - can also steep overnight.
- Heat the ghee and oil in a high, non-stick pan, add the onions and cook for about 5 minutes. Then add the chicken-yoghurt mixture and fry for another 10 minutes. Stir in half of the fresh chopped coriander. Pour in the coconut milk and stir briefly.
- Bring the whole thing to the boil again over a low flame and garnish with the rest of the coriander.
- I recommend basmati rice or white bread as a side dish.
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