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Easy butter chicken
Saturday, 20 June 2020 - 11:22 | Views - 378

Ingredients

  •          500g skinless boneless chicken thighs
  •          1 lemon, juiced
  •          2 tsp ground cumin
  •          2 tsp paprika

For the marinade

1-2 tsp hot chilli powder

  •          200g natural yogurt
  •          2 tbsp vegetable oil
  •          1 large onion, chopped
  •          3 garlic cloves, crushed
  •          1 green chilli, deseeded and finely chopped (optional)
  •          thumb-sized piece ginger, grated
  •          1 tsp garam masala

For the curry

2 tsp ground fenugreek

  •          3 tbsp tomato purée
  •          300ml chicken stock
  •          50g flaked almonds, toasted
  •          cooked basmati rice
  •          naan bread
  •          mango chutney or lime pickle
  •          fresh coriander
  •          lime wedges

To serve (optional)

 

Method

  1.     In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.

 

  1.     In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.

 

  1.     Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.

 

 

 

 

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