This recipe makes any curry awesome. Perfect to serve with Tikka Masala, Butter Chicken or any other curry.
Ingredients
For the Chicken Marinade
(800g) chicken breast cut into bite-sized pieces
1/2 cup plain yogurt
1 tablespoons minced garlic
1 tablespoon minced ginger (or ginger powder)
2 teaspoons garam masala
1 teaspoon turmeric
2 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon of salt
For the Sauce
3 tablespoons olive oil
1 tablespoon butter
1 large onion, sliced or chopped
1 1/2 tablespoons garlic, minced
1 tablespoon ginger, minced or finely grated
3 teaspoons ground cumin
1 1/2 teaspoons garam masala
1 teaspoon ground coriander
400 g passata
1 teaspoon smoked paprika
1 1/4 teaspoons salt (or to taste)
1 cup of cream
1 tablespoon sugar
1/4 teaspoon fenugreek leaves
Method
Chicken Marinade Method
In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
Butter Chicken Sauce
1. Heat 2 tablespoons of oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
2. Heat butter and remaining oil in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
3. Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
4. Add passata, smoked paprika and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
5. Stir the cream, sugar and fenugreek leaves into the sauce.
6. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
7. Garnish with chopped cilantro and serve with rice and fresh homemade Naan bread!