Your Recipe Blog



  • 60 g butter/margarine
  • 15 ml oil
  • 1 kg chicken fillets, cut into cubes or strips (as you desire them)
  • 2 medium onions, finely chopped
  • 20 ml garam masala
  • 20 ml ground coriander
  • 30 g garlic and ginger paste
  • 5/10 ml salt (flat teaspoons)
  • 3 cardamom pods
  • 5 black peppercorns /5 ml ground black pepper
  • 500 ml natural yogurt (plain)
  • 60 ml tomato puree
  • 3 bay leaves
  • 250 ml fresh cream
  • 5 ml chili powder (This is ONLY to be added if you would like a strong bite to the dish, please don’t add if you only want a creamy curry flavoured dish)

Heat the butter and oil in a pot. Sear the chicken pieces until they are nice and brown. Remove from the pot and place aside in a bowl. In the same pot fry onions until they are golden and soft. In the bowl with your chicken add all the dry spices, yogurt and tomato puree, work this paste through the chicken.
When done add your marinated chicken to your pot with the onions. Add the bay leaves and leave to simmer for 15 minutes, stirring occasionally.  Turn the chicken pieces around, add the cream and cook another 10/15min

If your sauce is too thick or you would like more sauce add 250ml half milk/half water mix.
Garnish with fresh coriander and serve this delicious meal with Indian Rice, Puri, Roti or some garlic Naan.

Recipe posted by Gasia De Louw
Photo:  Adam Cloete

Ek het die resep so bietjie aangepas deur klaar gemengde botterhoender speserye (twee eetlepels) te gebruik in die plek van al die droë speserye wat in die resep genoem word en groter stukke hoender met been in, gebruik.  Verder het ek dit soos ‘n bredie gekook met wortels en aartappels ook daar in.  Dit was die lekkerste botterhoender wat ek nog ooit geëet het.

Leave a Review

Your email address will not be published. Required fields are marked *


1 2 3 4 5