Nepalese Butter Chicken (Serves 4)
INGREDIENTS:
- 2 chicken breast skin off, sliced into medallions
- 1 large onion, diced
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 1 tomato, diced
- 1 ½ tsp garam masala
- 1 tsp TURMERIX
- 1 tsp chilli powder
- ½ tsp curry powder
- 3 cardamom pods, seeds removed & ground
- 2 tab tomato paste
- 200ml sweet chilli sauce
- ½ cup chicken stock
- ½ cup cream
- 5 spring onions, chopped
DIRECTIONS:
- In a large pan heat some oil & add onion, garlic, ginger & tomatoes. Sauté until onion becomes translucent
- Add spices & sauté for further 2 minutes
- Add tomato paste & chicken stock & bring to a boil
- Add chicken breast & simmer for 10 – 15 minutes
- Add sweet chilli sauce, cream & spring onion, stir & simmer for further 5 mins
- Add Turmerix in at the end just before serving. We advise you do not cook it over 80 degrees.
Garnish with coriander leaves & serve with steamed basmati rice or roti bread & raita.
Salad Dressing