Ingredients
-
1
-
125
-
2
-
1
-
8
-
6
-
10
-
8
-
1 1/4
-
1
-
-
-
-
-
Directions
Hot Buttered Chicken,Chicken cooked in a spicy creamy butter sauce.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Wash and Dry the Chicken and Cut Into 50 Mm X 25 Mm Cubes. |
|
2
Done
|
Grind the Cinnamon, Cardamoms, Cloves, Dried Chilies and Peppercorns to a Fine Powder. |
|
3
Done
|
Combine the Yoghurt, Lemon Juice and Ground Spices and Beat Until Smooth. Add the Chicken, Mix, Cover the Container and Leave in the Refrigerator For 4 Hours or Overnight. |
|
4
Done
|
Liquidise the Onion, Ginger and Garlic to a Smooth Paste and Mix in the Salt. Heat the Oil in a Wok Over a Medium Heat and Stir Fry the Onion/Ginger/Garlic Paste For 1 Minute. Add the Marinated Chicken and Stir Fry For 10 Minutes. |
|
5
Done
|
Add the Tomato Puree and Butter and Cook on a Low Heat, Uncovered, For 10 Minutes. Remove from the Heat, Cover and Keep Aside. |
|
6
Done
|
Mix the Tomatoes, Cinnamon and Cayenne Pepper in a Separate Pan, Bring to the Boil Then Cover and Simmer For 10 Minutes. Remove the Lid and Increase the Heat to Medium. Cook For 6 to 8 Minutes Until the Liquid Is Reduced a Little. Remove from the Heat and Allow the Tomatoes to Cool Slightly. |
|
7
Done
|
Sieve the Cooked Tomatoes and Discard the Cinnamon. Add the Tomatoes to the Chicken and Bring to the Boil Over a Medium Heat. Simmer, Uncovered, For 5 Minutes. |
|
8
Done
|
Gently Stir in the Cream (or Yoghurt) 1 Tablespoon at a Time Then Simmer, Uncovered, For a Further 5 Minutes. |
