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Buttered Chicken PDF Print E-mail
Written by Yorky   
ImageIngredients
  • 1 kg Chicken breast, skinned
  • 1 1/4 tsp Salt
  • 25 mm cube Ginger, coarsely chopped
  • 6 Garlic cloves, coarsely chopped
  • 125 gm Thick set natural yoghurt
  • 2 tblsp Lemon juice
Grind the following ingredients
  • 1 Cinnamon stick, 50 mm long
  • 8 Whole green cardamoms
  • 6 Whole cloves
  • 10 dried red chilies
  • 8 White peppercorns
  • 2 tblsp Vegetable oil
  • 2 tblsp Tomato puree
  • 225 gm Butter
  • 400 gm Tomatoes, peeled and chopped
  • 100 mm Cinnamon stick, broken up
  • 150 ml Single cream
Method

Wash and dry the chicken and cut into 100 mm x 50 mm strips.

Crush the salt, ginger and garlic to a smooth pulp.

Combine the yoghurt, lemon juice and ground spices and beat until smooth. Add the chicken, mix, cover the container and leave in the refrigerator for 4 hours or overnight.
Heat the oil in a wok over a medium heat and stir fry the ginger/garlic paste for 1 minute. Add the marinated chicken and stir fry for 10 minutes.

Add the tomato puree and butter and cook on a low heat, uncovered, for 10 minutes. Remove from the heat, cover and keep aside.

Put the tomatoes and cinnamon in a separate pan , bring to the boil then cover and simmer for 10 minutes. Remove the lid and reduce the heat to medium. Cook for 6 to 8 minutes until the liquid is reduced by half. Remove from the heat and allow the tomatoes to cool slightly.

Sieve the cooked tomatoes and discard the cinnamon. Add the tomatoes to the chicken and bring to the boil over a medium heat. Simmer, uncovered, for 5 minutes.

Gently stir in the cream and simmer, uncovered, for a further 5 minutes.
 
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