Yields6 ServingsPrep Time30 minsCook Time1 hrTotal Time1 hr 30 mins
Ingredients
4chicken breast fillets, cubed
For the marinade
3cloves garlic, crushed
1thumb ginger, peeled and finely grated
½cup plain yoghurt
1tsppaprika
1tspturmeric
1tbspgaram masala
For the butter chicken sauce
3tbspGreenleaf Extra Virgin Olive Oil
2onions, finely chopped
3cloves garlic, crushed
2tbsppaprika
1tspturmeric
2tbspgaram masala
3tbsptomato paste
1 can whole Italian tomatoes - chopped finely by chopping it up in the can with a pair of scissors or blend it until smooth before using
1 cup cream or coconut cream
1 tsp sugar/ honey
Dried or fresh chilli to taste *optional
Salt and pepper to taste
Directions
1
Combine all the ingredients for the marinade in a zip-lock bag or just in a bowl - make sure to mix the chicken into the marinade.
2
If you aren’t going to use it immediately pop it in the fridge, otherwise leave it at room temperature for up to 1 hour.
3
To prepare the sauce heat oil over medium heat in a large saucepan. Add onions and slowly cook until golden, about 20 minutes, reducing heat if the onion is getting crispy or browning too quickly.
4
Add garlic and cook until fragrant, about 1 minute. Stir in paprika, turmeric and garam masala; cook for another minute then add the tomato paste and cook for 2 minutes.
5
Add the canned tomatoes and cook for 10 more minutes.
6
Remove chicken from marinade and add it to the sauce - discard the marinade.
7
Cover, and simmer over medium-low heat until cooked through, about 12 minutes (check a couple of pieces to make sure they are no longer pink inside).
8
Don’t overcook the chicken as it becomes tough when overcooked. Season well - adding the sugar and honey.
9
Serve on basmati rice with naan or roti, sambals, fresh coriander and cooling double cream yoghurt.
Ingredients
Ingredients
4chicken breast fillets, cubed
For the marinade
3cloves garlic, crushed
1thumb ginger, peeled and finely grated
½cup plain yoghurt
1tsppaprika
1tspturmeric
1tbspgaram masala
For the butter chicken sauce
3tbspGreenleaf Extra Virgin Olive Oil
2onions, finely chopped
3cloves garlic, crushed
2tbsppaprika
1tspturmeric
2tbspgaram masala
3tbsptomato paste
1 can whole Italian tomatoes - chopped finely by chopping it up in the can with a pair of scissors or blend it until smooth before using
1 cup cream or coconut cream
1 tsp sugar/ honey
Dried or fresh chilli to taste *optional
Salt and pepper to taste
Directions
Directions
1
Combine all the ingredients for the marinade in a zip-lock bag or just in a bowl - make sure to mix the chicken into the marinade.
2
If you aren’t going to use it immediately pop it in the fridge, otherwise leave it at room temperature for up to 1 hour.
3
To prepare the sauce heat oil over medium heat in a large saucepan. Add onions and slowly cook until golden, about 20 minutes, reducing heat if the onion is getting crispy or browning too quickly.
4
Add garlic and cook until fragrant, about 1 minute. Stir in paprika, turmeric and garam masala; cook for another minute then add the tomato paste and cook for 2 minutes.
5
Add the canned tomatoes and cook for 10 more minutes.
6
Remove chicken from marinade and add it to the sauce - discard the marinade.
7
Cover, and simmer over medium-low heat until cooked through, about 12 minutes (check a couple of pieces to make sure they are no longer pink inside).
8
Don’t overcook the chicken as it becomes tough when overcooked. Season well - adding the sugar and honey.
9
Serve on basmati rice with naan or roti, sambals, fresh coriander and cooling double cream yoghurt.
