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Butter chicken

30
MINS

Medium

For 4
servings

Ingredients

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2 tsp vegetable oil
1 onion, chopped
1 tsp garlic, chopped
1 tsp ginger, chopped
1.5 tsp garam masala
1.5 tsp ground cumin
1 tsp ground coriander
1 tomato, chopped
1 tsp chili powder
1 tsp salt
250 ml coconut milk
1 tsp sugar

 

Marinade

350 g planted.chicken
1⁄2 unflavoured yoghurt or vegetable yoghurt (optional)
1 tbsp minced garlic
1 tbsp finely chopped ginger
1 1⁄2 tsps garam masala
1 tsp ground cumin
1 tsp turmeric
1 tsp chili powder
1 tsp salt

Preparation

1
Mix the ingredients for the marinade well with the planted.chicken and marinate for at least 1 hour.
2
Heat vegetable oil in a large pot and sauté onions until soft, then add garlic and ginger and sauté for 1 more minute.
3
Add the garam masala, cumin and coriander and cook for 20 seconds, stirring regularly.
4
Add the tomatoes, chilli and salt and simmer for 15 minutes until the sauce thickens.
5
Put the sauce in a blender and mix until it has a creamy consistency, then put it back into the pot. Add the coconut milk and sugar to the sauce and bring to the boil.
6
Fry the marinated planted.chicken in a pan until golden brown (approx. 5 minutes), then add to the sauce and mix well.
7
Serve with cooked rice.

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