15 minutes preparation
Butter Chicken
1 hour 5 minutes cooking
Serves: 6
Ingredients:
- 225g butter
- 1 onion, finely chopped
- 1tbsp crushed garlic
- 1 x 400g tin Tarantella Organic Chopped Tomatoes
- 710ml double cream
- 2tsp salt
- 1tsp cayenne pepper
- 1tsp garam masala
- 680g skinless, boneless chicken breast, cut into bite-sized chunks
- 2tbsp vegetable oil
- 2tbsp tandoori masala
Method:
- Preheat the oven to 190°C/375°F/Gas Mark 5.
- Melt a few tablespoons of the butter in a heavy-based pan over a medium heat. Stir in the onion and garlic and cook slowly and gently until the onion caramelises to a dark brown.
- It should take around 15 minutes.
- Meanwhile, melt the remaining butter in a saucepan over a medium-high heat, along with the Tarantella Tomatoes, cream, salt, cayenne pepper and garam masala.
- Bring all these ingredients to a simmer, then reduce the heat, cover and simmer gently for a further 30 minutes, stirring occasionally. Stir in the caramelised onions towards the end of the half hour.
- While the sauce is simmering, toss the cubed chicken breast in the vegetable oil until well coated, then season with the tandoori masala and spread out evenly onto a baking sheet.
- Bake the chicken cubes in the oven for about 12 to 15 minutes. When cooked through, add the cooked spiced chicken to the sauce and simmer for five minutes.
- Serve with plain boiled basmati rice and naan bread.
Recipe courtesy of Tarantella
Tagged in Recipes