YASMEEN’S BUTTER CHICKEN
My family always tells me that I make the best butter chicken and they love it. The trick is to make it in stages.
- Stage 1:
- 1 kg chicken fillets
- 1 cup Greek yoghurt
- 1 teaspoon salt
- 1½ teaspoon Kashmiri chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin and coriander mix (dhania jeera mix)
- 1 tablespoon garlic paste
Wash, cut and cube chicken fillets. Marinate with the rest of the ingredients. Leave aside.
- Stage 2:
- 2 big onions
- ¼ cup ghee or butter
- 1 teaspoon chilli powder
- 1 teaspoon turmeric powder
- 3 tomatoes, chopped
- little bit water
- ½ cup Greek yoghurt
Finely slice onions and fry in ghee or butter until slightly browned.
Add chilli and turmeric powder to the onions. Add the chopped tomatoes.
Add a little water and cook until tomatoes are soft.
Let the mixture cool down completely and liquidise with ½ cup of Greek yoghurt to form a paste.
Leave aside.
- Stage 3
- 2 tablespoons of butter or ghee
- 1 cup of fresh cream
- a few coriander/dhania leaves
In a large pot, add the butter or ghee and cook your chicken for about 15 minutes until almost done.
Add in your liquidised mixture and cook for another 10 minutes.
Finally add the cream to the chicken and a few coriander/dhania leaves.
Serve with roti or rice.
Recipe and photo: Yasmeen Ibrahim