Butter Chicken

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 1/2 kg chicken thigh fillets, halved
• 4 garlic cloves, crushed
• 2 teaspoons garam masala
• 2 teaspoons coriander
• 2 teaspoons cumin
• 1/2 teaspoon chili powder
• 2 teaspoons sweet paprika
• 1/2 cup plain yogurt
• 80 g butter, chopped
• 2 tablespoons vinegar
• 2 tablespoons tomato paste
• 1 (410 g) can tomato puree
• 3/4 cup chicken stock
• 5 cardamom pods, bruised
• 1 cinnamon stick
• 300 ml cream
• 1/3 cup cilantro, chopped

Recipe

• 1 combine chicken, garlic, spices and yoghurt in a large bowl, cover and refrigerate 3 hours or overnight.
• 2 melt butter in large saucepan or wok; cook chicken mixture, stirring, about 10 minutes or til chicken browns slightly.
• 3 add vinegar, paste, puree, stock, cardamom and cinnamon stick; bring to a boil. reduce heat and simmer, uncovered, about 30 minutes or til chicken is cooked through.
• 4 add cream, stir until heated through; stir in cilantro just before serving.