Butterish Chicken

You will need:

olive oil
600g/1.3lb of chicken thigh fillets
20g butter
1 brown onion
3 cloves of garlic
2cm/1inch piece of ginger
1 cinnamon stick
2 tsp ground paprika
2 tsp ground coriander
1 tsp of cumin
1 tsp of garam masala
3/4 cup of tomato puree
1/2 chicken stock
handful of green beans
2 tomatoes
1/3 cup of thickened cream
1/4 cup of natural yogurt
2 tsp of flour

It may seem like a lot of ingredients but it actually isn't once you've got it all prepared in front of you, which will take about thirty minutes. Cut the chicken into even cubes, cut the onions into wedges, finely dice the garlic and ginger, combine all the spices, then combine the cream, yogurt and corn flour and set everything aside. Roughly chop the tomatoes and cut the ends off the green beans.

Fry the chicken in two batches, so that it all cooks evenly. Don't cook right through, just until it is golden on the outside. Remove from stove. Place butter and oil in the pan, then add the onion, garlic and ginger mix. Be sure not to burn them; stir until onions are soft. Then add the spices for no more than 30secs (spices will burn and stick to the pan very fast).

Add the chicken and stir to coat. Pour on your tomato puree and chicken stock, add the beans and tomatoes. Let that simmer for as long as you'd like, ten minutes at the very least. Then add cream and yogurt mix. Add salt to taste and any more cream or stock to thicken or spread thin. Cook on a low heat for an hour. Add a bit of yogurt to the finished product

Category:

People & Blogs

Tags:

• food
• cooking