This simple chicken meal is great served with basmati rice and roti. Butter chicken is a very mildly spiced curry a wonderful introduction to the world of spices and Indian cuisine. This is a quick and easy adaptation of a traditional butter chicken.
- 30 ml (2 T) butter
- 1 large onion, chopped
- 2 – 3 garlic cloves, chopped
- 30 ml (2 T) grated gingerroot
- 10 – 15 ml (2 – 3 t) chilli powder
- 10 ml (2 t) ground turmeric
- 5 – 10 ml (1 – 2 t) ground cumin
- 5 – 10 ml (1 – 2 t) ground coriander
- 2.5 ml ground cinnamon
- 1 x 400 g can Rhodes Quality Tomato Puree
- 1 x 50 g sachet of Rhodes Quality Tomato Paste
- 15 – 30 ml (1 – 2 T) brown sugar
- salt and black pepper
- 4 chicken breast fillets, cubed
- 250 ml (1 C) cream
- handful chopped coriander leaves
- Heat the butter, add the onion and fry until tender.
- Stir in the garlic and ginger and cook briefly before adding the chilli powder, turmeric, cumin, coriander and cinnamon and stir for a minute before adding the Rhodes Quality Tomato Puree, Rhodes Quality Tomato Paste and brown sugar.
- Season to taste, cover, reduce heat and simmer for 15 – 20 minutes.
- Add the chicken and simmer for a further 10 minutes until the chicken is cooked through.
- Just before serving, stir in the cream and coriander leaves and serve with basmati rice and roti.