Try this recipe for that ever-popular Indian dish, butter chicken. Rich and creamy, it's a firm family favourite you'll make time and time again.
1 chopped onion
2 tsp oil
2 cinnamon sticks
2 tsp ginger and garlic paste
2 tsp chilli powder
1 tsp coriander powder
¼ tsp turmeric powder
salt to taste
2 tomatoes, blended smoothly
handful of cashews and almonds, ground into a smooth paste
300 g chicken, washed and cut into small pieces
1½ tsp orange food colouring
3 tsp butter
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Fry onions in oil until transparent.
Add cinnamon and fry. Add ginger and garlic paste, along with a little water. Stir continuously.
Add chilli, coriander and turmeric powders and salt and mix well.
Pour in tomato puree and cashew and almond paste. Mix well with water.
When mixture starts to boil, add the chicken that has been mixed with a little colouring. Add sufficient water for the chicken to boil.
Allow gravy to thicken according to taste. Add butter.
Remove from heat and serve hot with parathas.