Simon’s Butter Chicken
For 3 servings:
2 tablespoons canola oil
1 medium onion, finely diced
2 cloves garlic, crushed, peeled and chopped
2 teaspoons curry powder (mild or hot according to taste)
1 teaspoon ground cumin
1 teaspoon ground coriander
300g boneless skinless chicken breasts or thighs, cubed
425g can whole or diced tomatoes in juice
1/4 cup cream or Light & Creamy evaporated milk
1 tablespoon tomato paste
1–2 teaspoon garam masala
1/2 cup plain unsweetened yoghurt
1/2 teaspoon salt
1–2 Tbsp chopped coriander
From “100 Favourite Ways with Chicken”, by Simon & Alison Holst Butter chicken must be one of the most popular dishes in Indian restaurants – and not without good reason, the combination of chicken and a creamy, spiced tomato sauce really is delicious.
Heat the oil in a large pan, then add the finely diced onion and chopped garlic. Cook, stirring frequently, until the onion is soft and clear but has not browned (about 5 minutes). Add the curry powder, cumin, coriander and ginger, and cook, stirring constantly, for about a minute longer.
Add the chicken to the pan and cook, stirring occasionally, until it has lost its pinkness, then stir in the tomatoes and juice, cream (or evaporated milk) and tomato paste. Allow the mixture to boil, then reduce the heat to a gentle simmer and cook for 8–10 minutes, or until the chicken is cooked through.
Stir in the remaining ingredients, adding the salt only if required, and reheat without boiling. Serve over steamed rice, accompanied with poppadums and/or naan bread (naan is now available frozen in many supermarkets).