Ingredients
-
1.5 tablespoons Vegetable Oil
-
1 small onion (50g) Brown/White Onioneither very finely chopped, grated or blended
-
1/4 teaspoon Salt
-
1 teaspoon Garlic & Ginger Paste
-
1 tablespoon (watered down with 3 tablespoons of water) Tomato Paste
-
250ml (heated) Curry Base
-
1 tablespoon Sugar
-
2 tablespoons Coconut Milk Powder
-
1.5 tablespoons Ground Almonds
-
2 tablespoon Sugar
-
8 pieces Meat / Veg / Paneer
-
120ml Single Cream
-
50g Butter (Salted)
Directions
This stunning Butter Chicken is out of this world. If you like your Korma and Tikka Masala dishes this is definitely for you. A sweet and creamy dish of coconut, almonds, sugar and cream. It’s like a curry desert you’ll be making time and again
Steps
|
1
Done
|
to begin heat a pan on medium and add the oil, finely diced onion and salt, stir through frequently and allow to soften for a few minutes and start to go light brown and caramelized |
|
2
Done
|
add the garlic and ginger paste, stir through and fry for 30 seconds |
|
3
Done
|
turn up the heat and add the tomato puree stir through thoroughly, allowing to cook out for a further minute |
|
4
Done
|
add in half of the heated base, stir through and allow to reduce for a couple of minutes |
|
5
Done
|
add the coconut milk powder, ground almonds and sugar stirring in well |
|
6
Done
|
add the rest of the base and the chicken coating to stop it from drying out. lower the heat, add the cream (retain a little for decoration) and butter, allowing to heat slightly and melt before incorporating |
|
7
Done
|
allow to simmer until the meat is cooked through and the sauce is the consistency you require. remove from the heat and serve drizzled with the remaining cream |
