recipeName: butter chicken
ingredients: chicken: 1 kg chicken breasts (cubed) 3 teaspoons paprika 1 teaspoon salt 2 teaspoon crushed garlic for the sauce: 2 tablespoons canola oil ½ onion (sliced) 3 heaped teaspoons mild curry powder 1 teaspoon turmeric 2 teaspoons paprika 3 teaspoons crushed ginger and garlic 2 sprigs curry leaves ½ cup water 1¾ cup diced tomatoes 2 cups reduced fat coconut cream/milk 1 cup low fat yoghurt 1 tablespoon coriander (to garnish)
steps: in a bowl, marinate the chicken with paprika, salt and crushed garlic for 30 minutes before cooking. in a pot, heat the oil and sauté the onion and spices. add the ginger, garlic paste, and curry leaves, and fry for a minute before adding the tomatoes. simmer until the tomatoes have softened. stir in the coconut cream/milk, cream and yoghurt and bring to the boil allowing the sauce to reduce and thicken, set aside. heat 5ml oil in a hot pan and sear the marinated chicken cubes in batches. add the seared chicken to the cooked sauce and simmer for 5 minutes. garnish with coriander and serve with whole wheat roti /naan or brown rice.
NER: chicken chicken breasts paprika salt garlic sauce canola oil onion curry powder turmeric paprika ginger garlic curry leaves water tomatoes coconut creammilk yoghurt coriander