Nepalese Butter Chicken

INGREDIENTS:

  • 2 chicken breasts, skinless, sliced into medallions
  • 1 large onion, diced
  • 1 tbsp of garlic, minced
  • 1 tbsp of ginger, minced
  • 1 tomato, diced
  • 1 ½ tbsp of garam masala
  • 1 tbsp of TurmeriX
  • 1 tbsp of chili powder
  • ½ tbsp of curry powder
  • 3 cardamom pods, seeds removed and ground
  • 2 tbsp of tomato paste
  • 3/4 cup of sweet chili sauce
  • ½ cup of chicken stock
  • ½ cup of cream
  • 5 spring onions, chopped
  • Sprigs of coriander, chopped lightly for garnish

DIRECTIONS:

  • In a large pan heat some oil and add onion, garlic, ginger and tomatoes. SautĂ© until onion becomes translucent.
  • Add spices and sautĂ© for another 2 minutes.
  • Add tomato paste and chicken stock and bring to a boil.
  • Add chicken breast and simmer for 10 to 15 minutes.
  • Add sweet chili sauce, cream and spring onion, stir and simmer for another 5 mins.
  • Add TurmeriX in at the end just before serving.

Garnish with coriander leaves and serve with steamed basmati rice or roti bread and raita.

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