Easy Butter Chicken
from Hezzi D's
2 tablespoons cooking oil
1 onion, diced
2 cloves garlic, crushed
1 teaspoon crushed ginger
4 tablespoons tomato paste
1/4 cup ground almonds
1 tablespoon brown sugar
1 tablespoon garam masala
1 tablespoon cumin
1 teaspoon red chilli flakes
500 grams chicken breasts, chopped into cubes
1/2 cup plain yoghurt or 1 can coconut milk
Heat the oil in a large pan, then cook the onion, garlic and ginger on medium heat until the onion is soft and translucent. Then add the tomato paste, almonds, sugar and spices. Cook for another couple of minutes, until you can smell the spices.
Add the chicken and cook until the outside of the chicken has browned a little. Then add the yoghurt of coconut milk, whichever you are using, and stir it in until it is well combined. Turn the heat down and let it all simmer until the liquid has reduced somewhat and the chicken is cooked all the way through.
Serve on rice, or cous-cous, with naan bread if you have it, and enjoy.
from Hezzi D's
2 tablespoons cooking oil
1 onion, diced
2 cloves garlic, crushed
1 teaspoon crushed ginger
4 tablespoons tomato paste
1/4 cup ground almonds
1 tablespoon brown sugar
1 tablespoon garam masala
1 tablespoon cumin
1 teaspoon red chilli flakes
500 grams chicken breasts, chopped into cubes
1/2 cup plain yoghurt or 1 can coconut milk
Heat the oil in a large pan, then cook the onion, garlic and ginger on medium heat until the onion is soft and translucent. Then add the tomato paste, almonds, sugar and spices. Cook for another couple of minutes, until you can smell the spices.
Add the chicken and cook until the outside of the chicken has browned a little. Then add the yoghurt of coconut milk, whichever you are using, and stir it in until it is well combined. Turn the heat down and let it all simmer until the liquid has reduced somewhat and the chicken is cooked all the way through.
Serve on rice, or cous-cous, with naan bread if you have it, and enjoy.
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