Recipies

Benjamin’s Butter Chicken

Serves 6

INGREDIENTS

1 kg raw Chicken breasts cubed (no skin nor bone)
1/4 cup plain low fat yogurt
2 teaspoons fresh ginger, minced
1 tablespoon fresh garlic, minced
2 tablespoons garam masala
1 tablespoon coriander
1 ½ teaspoon cumin
1 to 2 teaspoons cayenne powder to taste
2 teaspoons salt
½ tablespoon turmeric
3 tablespoons vegetable oil
¼ cup tomato paste (60ml)
½ cup tomato sauce
1 cup of cream
⅓ cup unsalted butter
1 tablespoon sugar
Garnish: chopped coriander and yogurt

METHOD

In a large bowl, add the cubed chicken breast, yogurt, fresh ginger and garlic, garam masala, coriander, cumin, cayenne, salt and turmeric. Mix together and optionally let it marinade for at least an hour (or more).

Add 1 tablespoon of oil to a pan and cook the chicken over high heat until browned and cooked through. Do not overcook, it will continue to cook in the sauce. Scoop out and set aside.

In a saucepan, add 2 tablespoons of oil over medium-high heat. Add the tomato paste and cook for about 3-4 minutes until it darkens in colour.

Add the tomato sauce, heavy cream and sugar. Whisk until smooth.

Add the chicken and simmer for minimum 10-15 minutes.
Garnish with chopped coriander and yogurt, and serve with rice