BUTTER CHICKEN CURRY BY CHEF SANDI RICHMOND, REUBEN’S


Butter Chicken Curry

Butter Chicken Curry | One&Only Cape Town

Method

  • 1. Place yoghurt, garlic, ginger, cumin, coriander, garam masala and chilli powder in a glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for two hours.
  • 2. Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for three to four minutes or until softened. Add chicken mixture to pan. Cook, stirring, for five minutes or until chicken just starts to change colour. Add tomato purée and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for ten minutes or until chicken is tender and mixture has thickened slightly.
  • 3. Stir in cream. Simmer for a further five minutes or until heated through.
  • 4. Garnish with diced coriander (optional).
  • 5. Serve with warm basmati rice or herbed flatbread.

INGREDIENTS

1/2 cup Greek style yoghurt
2 Garlic cloves, crushed
3cm Piece ginger, peeled, finely grated
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon garam masala
1/4 teaspoon chilli powder
600g Chicken thigh fillets, trimmed, cut into 3cm pieces
1 tablespoon Vegetable oil
20g Butter
1 Brown onion, halved, thickly sliced
410g Tomato puree
1/2 cup Chicken stock
1/2 cup Thickened cream