Ingredients
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2 tablespoons Vegetable Oil
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1 Cardamom Pods
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1" Cassia Bark (Cinnamon Stick)
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1 Cloves
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1 Bay Leaf
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1 Mace
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1/4 teaspoon Cumin Seeds
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100g chopped finely Brown/White Onion
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2 teaspoons Garlic Paste
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1 teaspoon Ginger Paste
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2 sliced finely Finger Chilli - Green
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1/4 teaspoon Salt
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1/2 teaspoon Chilli Powder
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1/2 teaspoon Coriander Powder
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1/4 teaspoon Black Pepper Powder
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2 Tomato (diced)
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250g diced Chicken Breast
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250-300ml Curry Base
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1 tablespoon Ground Almonds
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1 tablespoon Fresh/Chopped Coriander
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1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
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1/4 teaspoon Garam Masala Powder
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1 tablespoon Butter (Salted)
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4 tablespoons Single Cream
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1" Ginger (Julienne Sliced)
Directions
A scrumptious restaurant style curry with a rich, creamy and super flavourful gravy, a perfect butter chicken substitute
Steps
|
1
Done
|
heat the oil over a low-medium heat and add the cardamon pod, cinnamon, clove, bay leaf and the mace |
|
2
Done
|
when the hard spices start to form little bubbles add in the onion and cumin seeds and fry until soft and golden |
|
3
Done
|
stir in the garlic, ginger, green chillies and salt and fry for a minute |
|
4
Done
|
add the chilli powder, coriander powder, ground black pepper and chopped tomatoes, stir through and cook for a couple of minutes until the oil separates |
|
5
Done
|
add your choice of meat, coat well and allow the masala to penetrate the meat for a couple of minutes |
|
6
Done
|
turn the heat up to high, add half of the base, stir through and allow to reduce for a couple of minutes before adding the rest |
|
7
Done
|
remove the whole spices and sprinkle over the ground almonds or cashews |
|
8
Done
|
allow to reduce for around 5 minutes then add most of the fresh coriander, the methi, garam masala, butter and cream incorporating carefully |
|
9
Done
|
reduce on a medium heat until the sauce is the consistency you require and the meat is cooked through |
|
10
Done
|
serve with the remaining coriander and some julienne cut ginger strips |
