Butter Chicken with ButterVegetable Gravy (Serves 8)
2 tablespoons butter/oil 1kg chicken pieces
2 teaspoons ground ginger 200ml cream
1 teaspoon ground garlic 200ml milk
4 tablespoons ground onion 200ml yoghurt
1 teaspoon red chili powder 100ml tomato purée
2 tablespoons coriander leaves
½ teaspoon garam masala (spices)
Melt the butter in a pan. Add the onion,ginger and garlic paste and cook until goldenbrown, stirring frequently. Add the tomatopurée and red chili powder and allow to cookfor a couple of minutes. Add the chicken piecesand fry for about 5 or 6 minutes.
Add the cream, milk and yoghurt (beaten well) and mix well with the chicken mixture and continue cooking on a low heat. Add the garam masala and the coriander leaves, just before removing from the heat.