Murgh Makhani (indian Butter Chicken)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 teaspoons dried chili pepper flakes
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons fresh ginger, grated
• 2 garlic cloves, crushed
• 5 roma tomatoes, seeded, diced
• 125 g natural yoghurt
• 500 g chicken breast fillets, chopped (skinless)
• 125 g butter
• 2 red capsicums, sliced
• 2 brown onions, thinly sliced
• 1/3 cup thickened cream
• 1/4 cup fresh coriander, chopped

Recipe

• 1 mix the spices, salt, ginger, garlic, tomatoes and yogurt together in a large bowl. add the chicken pieces and toss well to coat. marinate in the refridgerator for 30 to 60 minutes.
• 2 melt the butter in a large frying pan over medium heat. add the capsicums and onion and cook, stirring, until the onion softens. add the chicken mixture and cook, stirring, 5 to 10 minutes or until the chicken changes colour.
• 3 increase heat to medium- high and stir in the cream and coriander. cook until mixture just begins to boil, stirring continuously. serve immediately with rice.