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LOCATION: Recipes >> Indian >> Butter Chicken 06

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Butter Chicken

100g unsalted butter
1 tbsp oil
2 med onions finely chopped
1 tsp fresh root ginger, finely chopped
2 tsp garam masala
2 tsp ground coriander
1 tsp chilli powder
1 tsp black cumin seeds
1 tsp fresh garlic, crushed
1 tsp salt
3 whole green cardamoms
3 whole black peppercorns
150ml natural yoghurt
2 tbsp tomato puree
8 pieces skinned chicken
150ml water
2 whole bay leaves
150ml single cream

Heat butter and oil in frying pan / wok. Add onions and fry till
golden. Reduce heat. Crush the fresh garlic and put in bowl. Add
garam masala, ground coriander, ginger, chilli powder, cumin seeds,
salt, cardamoms and peppercorns and blend together. Add yoghurt
and tomato puree and stir to combine. Add the chicken pieces to
this mixture and stir to coat well. Add chicken to the onions in
the pan and stir-fry vigorously for 5-7 minutes. Add the water and
bay leaves and leave to simmer for 30-40 mins, stirring occasionally.
Add the cream and cook for a further 15 mins. Serve with rice and
garnish with chopped fresh coriander and chopped green chillies.

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