Judy's Butter Chicken
- 1kg Our Cow Chicken Thighs
- 150 ml natural yoghurt
- 1/4 cup ground almonds
- 1 tsp chilli powder
- 1/4 teaspoon crushed bay leaves
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1 teaspoon garam masala
- 4 green cardamom pods
- 2 tsp ginger pulp
- 1 tsp garlic pulp
- 400 g can tomatoes
- 1 1/4 tsp salt, cubed
- 1 tsp tandoori food colouring (optional)
- 2 tbsp tomato paste (optional)
- 1 tsp sugar (optional)
- 75 g butter
- 1 tablespoon corn oil
- 2 medium onions, sliced
- 2 tablespoons fresh coriander, chopped
- 4 tablespoons cream
Place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes, paste, sugar and salt in a mixing bowl and mix.
Put the chicken into the bowl and mix through the yoghurt mixture. Refrigerate until needed but the longer the better.
Melt together the butter and oil in a medium wok or frying pan. Add the onions and fry for about 3 minutes, or until translucent.
Add the marinated chicken and stir-fry for about 20-30 minutes.
Stir in half the coriander and mix well. Check chicken to make sure it’s cooked through.
Pour over the cream and stir in well. Bring to the boil and taste – you may need more salt. Serve garnished with the remaining chopped coriander.