02 Sep 21

Homemade Butter Chicken tastes so much better if you make it from scratch than from a jar,  you would be surprised it is actually quite easy to make. Making from scratch, you can adjust it to suit your taste and it doesn't have to be chicken, use roasted vegetables instead, plus no MSG in this recipe. All ingredients used are ready available in the supermarket. Would love your feed back once you have made this.

Ingredients:

• 2 large onions, diced
• 2 tbsp. butter
• 1 tbsp. vegetable oil
• 2 chicken breasts, no skin, diced
• 1 tsp. chilli (we used crushed from a jar)
• 2 tsp. ginger (we used crushed from a jar)
• 3 large cloves garlic, crushed
• ¼ cup cooking cream light
• 1 cup natural low fat yoghurt
• 1 tbsp. brown sugar
• 140g tomato paste (1 small can)
• 2 cups canned tomatoes, diced or crushed
• 1¼ cup water

Spices to mix together

• 1 tsp. cardamom ground
• 1 tsp. garam masala ground
• ¼ tsp. cloves ground
• ¼ tsp. cinnamon
• 1 tsp. coriander ground
• 1 tsp. turmeric ground

Method

• In a pot on low heat melt butter and oil together.  When melted add onions and cook until translucent.  Make sure you don't burn, you just want to soften onions, so keep stirring for around 6 minutes.
• In a small bowl, measure all your spices and mix. Set aside.
• Keeping heat low, add the garlic, ginger and chili, stir 1 minute.
• Now add tomato paste and cook for 1 more minute.
• Now add the spices until aroma released, around 1 minute.
• Now add the canned tomato, sugar and water, simmer for 10 minutes, stirring occasionally.  After this time add the cream and yoghurt, stirring.
• Now gently place the diced chicken breast into the simmering sauce and cook on low heat for 15-20 mins.
• Serve on the rice with option to add Nan bread or roti bread.