This butter chicken curry is the real deal – just as good as what you’d get at the best Indian restaurants!
- 50 mins + marinating
FOR THE SPICE MIX
- 8ml ground cumin
- 10ml garam masala
- 15ml ground turmeric
- 10ml cayenne pepper, to taste
- 5ml ground coriander
FOR THE MARINADE
- 10ml cornflour
- 6 chicken breasts, cubed into 3-4cm pieces
- 250ml plain yoghurt
- sunflower oil, for frying
FOR THE SAUCE
- 80g ghee (clarified butter) or melted butter
- 4 garlic cloves, crushed
- 3cm ginger, peeled and finely grated
- 410g tin tomato purée
- 250ml cream
- squeeze lemon juice, to taste
- handful coriander, chopped
- For the spice mix, combine all the ingredients.
- For the marinade, mix the cornflour through the chicken. Stir through the yoghurt and half the spice mix. Cover and refrigerate for at least 2 hours, or preferably overnight.
- Heat a splash of oil in a large saucepan on high and fry the chicken in batches for about 5 minutes, until cooked. Season. Set aside.
- For the sauce, heat half the ghee/butter in the same pan. Fry the garlic, ginger and remaining spice mixture for about 1 minute, while stirring until fragrant. Stir in the tomato purée, bring to a boil, reduce heat and simmer for 10 minutes.
- Stir the chicken, remaining butter and cream through the sauce and stir until heated through. Stir through lemon juice and coriander. Season.
Serve with basmati rice, naan or rotis, tomato and onion sambal, Israeli cucumber sticks and plain yoghurt.
FEATURE: MARGIE ELS-BURGER ASSISTED BY: NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Magazine issue date: July, 2019