SIPHOKAZI BUTTER CHICKEN
Source and photo: Siphokazi Mdlankomo
- 3 tablespoons butter
- 4 chicken breasts, cut into chunks (I prefer thighs)
- 1 onion, finely chopped
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, crushed
- 1 teaspoon mustard seeds
- 3 cardamom pods
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- ½ teaspoon cinnamon
- salt and pepper
- 1 tablespoon sugar
- 2 tomatoes peeled and grated
- 2 tablespoons tomato paste
- 125 ml chicken stock
- 250 ml cream
- fresh coriander to garnish
- Heat butter in a pot and brown the chicken. Remove and set aside.
- Add the mustard seeds and cardamom pods fry until they pop, add onion, garlic and ginger and cook on medium heat until fragrant, stir in the spices, cook for a minute and make sure not to burn them.
- Add sugar, salt and pepper, tomato paste, grated tomatoes and the stock. Bring to a boil, cook for 15 minutes.
- Pour the sauce in a blender and blend until smooth.
- Return the sauce into the pot, check for seasoning, return the chicken to the pot and cook for few minutes (if using thighs cook for a longer time) once chicken is cooked add cream, cook for a minute.
- Serve with Basmati rice and garnish with fresh coriander.
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A fantastic recipe, I will make it again, it is a keeper.
I used 8 chicken breasts and thicken the sauce a little with maizena, but it is finger licking good.
ahhhh wat n groot geluk om die resep raak te loop. Het altyd geweet iets skort met my butter chicken.
Fantasties! Heerlik!!