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)

Preparation

1. in a bowl, marinate the chicken with paprika, salt and crushed garlic for 30 minutes before cooking.
2. in a pot, heat the oil and sauté the onion and spices.
3. add the ginger, garlic paste, and curry leaves, and fry for a minute before adding the tomatoes.
4. simmer until the tomatoes have softened.
5. stir in the coconut cream/milk, cream and yoghurt and bring to the boil allowing the sauce to reduce and thicken, set aside.
6. heat 5ml oil in a hot pan and sear the marinated chicken cubes in batches.
7. add the seared chicken to the cooked sauce and simmer for 5 minutes.
8. garnish with coriander and serve with whole wheat roti /naan or brown rice.