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Ingredient
Butter Chicken
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Ingredient
Food ration :
4 servingsCooking time :
45 Minutes
3 Tbsp
Ghee
2 Tbsp
Ginger Garlic Paste
8
Cloves
3 Tbsp
Cumin
1 Tbsp
Tomato Paste
2 Tbsp
Butter
2 Tbsp
Chili Powder
3 Tbsp
Tumeric
2 Tbsp
Yoghurt
1 C
Double Cream
to taste
Salt
Cooking instructions
* Step 1
In a cast iron skillet, on a medium heat, add the ghee and chopped onion. Cook for 5 minutes until translucent.
* Step 2
Add the ginger garlic paste and chillies. Stir and cook for 5 minutes.
* Step 3
Add the cardamom pods, cloves and cumin. Stir and cook for 5 minutes.
* Step 4
Add tomatoes, tomato paste and butter. Stir and cook for 5 minutes.
* Step 5
In another pan, cook the chicken.
* Step 6
Add chili powder, tumeric, yoghurt, salt and cooked chicken. Stir and cook for 10 minutes.
* Step 7
Add the cream and stir until fully combined.
* Step 8
Place the skillet in the oven on 190°C for 12-15 minutes.
* Step 9
Note: Measurements are estimated as I tend to add to taste. Can be baked longer on a lower heat. Seems to taste better the longer it cooks.
Note: if there is a photo you can click to enlarge it
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