Judy's Butter Chicken

Judy's Butter Chicken

Serves

4

Prep

15 minutes

Cook

45 minutes

Ingredients

  • 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

Method

Step 1
Place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes, paste, sugar and salt in a mixing bowl and mix.

Step 2
Put the chicken into the bowl and mix through the yoghurt mixture. Refrigerate until needed but the longer the better.

Step 3
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.

Step 4
Add the marinated chicken and stir-fry for about 20-30 minutes.

Step 5
Stir in half the coriander and mix well. Check chicken to make sure it’s cooked through.

Step 6
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.

 

@judy.buckham