Sweet Butter Chicken

Sunday, August 28, 2011

Preparation time: 10 minutes
Total cooking time: 35 minutes

Ingredients:
- 2 tablespoons peanut oil
- 1kg (2lb) chicken fillets, cubed
- 60 g (2 oz.) butter
- 2 teaspoons garam masala
- 2 teaspoons sweet paprika
- 2 teaspoons ground coriander
- 1 tablespoon chopped ginger
- 1/4 teaspoon chilli powder
- 1 cinnamon stick
- 6 cardamom pods, bruised
- 350 g (12 oz.) pureed tomatoes
- 1 tablespoon sugar
- 1/4 cup (60 g/2 oz.) yoghurt
- 1/2 cup (125ml/4 fl oz.) cream
- 1 tablespoon lemon juice
Directions:
1. Heat a wok until it becomes very hot, add 1 tablespoon of the oil and swirl it to coat. Stir-fry all the chicken in two small batches, for about 4 minutes for each batch, or until it they become brown. Remove them from the wok.
2. Reduce the heat and add all the butter to the wok. Add the spices and stir-fry them for about 1 minute or so, or until they become fragrant. Add all the chicken and coat in the spices.
3. Add the tomato and the sugar and the simmer, stirring, for about 15 minutes, or until all the chicken is just tender and all the sauce is thick. Add the yoghurt, the cream and the juice, and warm through for about 5 minutes. Remove the cinnamon and the cardamom pods just before serving.
Nutrition Value:
- Protein 32 g;
- Fat 27 g;
- Carbohydrate 7.5 g;
- Dietary Fibre 1 g;
- Cholesterol 122mg;
- Energy 1669kJ (397 cal)