FATIMA'S BUTTER CHICKEN CURRY

Ingredients

6 Chicken breasts cleaned and cubed ( I add a few thighs in as well for a deeper and richer flavor) 2 small onions chopped finely 4 tablespoons of Garlic and Ginger peeled and grated on fine side of grater 1 cup of plain Yoghurt 3 tablespoons of roasted masala 2 teaspoons of Jeera 2 tablespoons of paprika 1-2 teaspoons of turmeric 3 teaspoons of red chili powder a cup of coconut cream or coconut milk A bunch of chopped coriander 1 tablespoon of oil for frying onions 1 tablespoon tomato paste Salt to taste 2 whole chillies 1 lemon / juiced

Method

In a bowl add your chicken , yoghurt, lemon juice , half of the garlic and ginger and half of all the spices. Cover and marinade for a few hours or overnight.

In a large pot, add the oil and onions fry until golden brown on a medium heat , add a cup of warm water and cook the onions until all water has cooked away. Next add the spices, tomato paste, salt , chillies and chicken. Cook on medium heat stirring occasionally , whatever you do , do not add any water to the curry. After 8-10 minutes, add the coconut cream and a bunch of chopped coriander. Cook for 5 minutes. Stir once and turn off the heat. Do not put a lid on the pot when cooking this dish.

Tip- Add 2 tablespoons of cashew nut paste during the cooking process to give it a authentic Butter chicken curry taste.

Serve with White Basmati rice or roti.

Delicious

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