Wednesday, 21 August, 2019

Butter Chicken



6 chicken fillets (900g), washed & cubed

½ teaspoon salt

1 teaspoon crushed cumin & coriander mix

2 teaspoon chilli powder

½ teaspoon white pepper

1 teaspoon crushed garlic

1 tablespoon oil

1 onion, finely sliced

2 cardamon pods (elachi)

4 black peppercorns

1 teaspoon whole cumin

½ tomato, grated

½ cup tomato puree

175 ml plain low fat yoghurt

Few fresh coriander leaves


Marinate the chicken fillets with spices up to and including the garlic. Set aside for an hour. Heat the oil in a flat pot and sauté the onion until soft. At the same time add in the cardamon pods, peppercorns and cumin. Cook the spices for about 2 minutes. Add in the chicken and cook for about 8 minutes. Then add in the grated tomato and cook for a further 5 minutes. Stir in the tomato puree and heat through. Remove from the heat and stir in the yoghurt. Garnish with chopped coriander and serve immediately.

DID YOU KNOW? It is better to use many herbs and spices to enhance the flavour of your dishes as opposed to only using salt!


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