Butter Chicken

A classic and favourite Indian takeaway dish, the recipe below will enable you to recreate it in the comfort of your home.

Serves: 4-6

Ingredients

1 tsbp Alfa One rice bran oil
6 Chicken fillet breasts
1 tube of tomato paste
1 packet of Butter Chicken spice mix
1 large plain pot of natural yoghurt (we love Yoplait elivae).
1 small carton of fresh cream
A dash of Tomato sauce (Fresh prefers Ceres Organics Ketchup)
6 fresh ripe Tomatoes
Fresh or dried red chilli to taste
2 white onions
2 fresh garlic cloves
Sugar to taste
A bunch of fresh Coriander for garnish, plus fresh mint.
Ceres Organics cashew nuts are also another superb curry garnish.

Method

1. Brown the onions, garlic cloves, chillies and chicken in a large frying pan or work (in the rice bran oil).
2. When chicken is tender add the Butter Chicken Spice paste and stir, then combine the tomato paste, cut fresh tomatoes and add to the mixture. Give another stir, add tomato sauce.
3. Reduce the heat and pour in the yogurt and fresh cream.

Plain white rice

2 cups water to one cup of rice
A pinch of salt
Dash of rice bran oil

1. Bring to boil, (keep covered and do not stir, this results in gluggy sticky rice)
2. When boiling, reduce heat to a simmer and cook for approximately 15 minutes or just until water soaks up the rice. It’s important to not overcook.
3. Serve the butter chicken atop the rice and garnish with coriander and fresh mint.

Recipe from Michelle Stewart and check out her favourite dessert also detailed on Fresh In The Kitchen’s recipes.