• Facts

    • Butter Chicken

    Corn Peas Tomato Salad

    Required Ingredients:


    To prepare The Marinade

    • 2-3 Chicken Breasts (Cubed)
    • 1 tbsp Lemon Juice
    • 1 tsp Chilli Powder
    • 1/2 tsp Salt
    • 6 Cloves
    • 8 Pepper Corns
    • 1 tsp Cinnamon
    • 2 Bay Leaves
    • 1 tbsp Flaked Almonds
    • 1 heaped tsp Coriander
    • 1 tsp Cumin
    • 1/4 tsp Tumeric
    • 1 Garlic Clove
    • 1 tbsp Tomato Puree
    • 1 Cup Natural Yoghurt

    To prepare the Sauce

    • 2 Onions (Chopped)
    • 2" piece of fresh Ginger (Grated)
    • 5 Garlic Cloves (Crushed)
    • 2 tbsp Fenugreek leaves
    • 1 tbsp Curry leaves
    • 400g Tin Chopped Tomatoes
    • 1 heaped tbsp Tomato puree
    • 1/2 tsp Garam Masala
    • 1/2 tsp Salt
    • 1/2 tsp Paprika
    • 1/2 tsp Chilli Powder
    • 1/2 tsp Salt
    • 1 tsp Sugar

    How to Prepare?


    To Prepare Marinade

    1. Place the Chicken in a bowl and add the lemon juice, chilli powder, salt and mix well.
    2. Cover and place in the fridge.
    3. Then heat a frying pan and dry fry the cloves, peppercorns, cinnamon, bay leaves and Almonds for 2 mins until fragrant.
    4. Allow to cool then whizz in a blender adding the coriander, cumin and tumeric.
    5. Mix the spice mixture with the Chicken that’s in the fridge, then fold in the Tomato puree and yoghurt.
    6. Re-cover with Clingfilm and place back in the fridge for at least 2 hours or the longer the better.

    To Prepare Sauce

    1. Heat a frying pan or wok and add the Onion, Garlic and Ginger.
    2. Cook until softened then add the Fenugreek and Curry leaves, fry for another minute then add the Tin Tomatoes, puree, Garam Masala, Paprika, Sugar, Chilli Powder and Salt.
    3. Stir and simmer for 2 mins. Allow to cool, then whizz this mixture in a blender until a smooth paste is achieved and set aside.

    Method

    • 60g Butter
    • 100ml Single Cream
    • Fresh Coriander
    1. Heat your pan/wok on a medium heat and add the butter, when the butter is melted and add the chicken along with all of the yoghurt mix, cook for 5 mins stirring frequently.
    3. Now with a slotted spoon remove the chicken and continue cook the yoghurt mixture until it thickens slightly, add the tomato base mixture that you set aside earlier & then toss the chicken pieces back in.
    4. Cover and simmer for 15 minutes. Stir in the cream, sprinkle with fresh coriander.
    5. Now ready to serve with rice or naan