At my last Holiday Craft Fair the Chicken Tikka/ Butter Chicken masala was a hit. I have a recipe for the Tikka on this blog and promised all there would be one for the Butter Chicken. Again my cousin Karen in London, helped me out with this recipe. I found this fairly quick and made this meal during my busiest work week as it happened to be my husband’s birthday. Had to make a ‘Bada Khana’ or ‘Big Meal’ for the occasion. My sons helped me with some prepping as always.
I marinated the meat the night before which made the rest of the meal fairly simple. Since I don’t eat much meat, I used the gravy over vegetables that I had prepared while the others enjoyed the meat. It was just “finger licking deliciously good.”
- 2 lbs chicken (cut into pieces)
- 2/3 cup plain yogurt
- 1/2 cup ground almonds or cashew nuts (I roasted mine)
- 4 teaspoons Trudy Ann’s Butter Chicken Masala
- 1 teaspoon ginger (grated)
- 1 teaspoon garlic (finely chopped)
- 2 cups tomatoes (pureed)
- 2 medium onions (finely chopped)
- 2 tablespoons Coriander /cilantro leaves (chopped)
- 6 tablespoons butter
- 1 tablespoon oil
- 4 to 6 tablespoons Cream
- Salt to taste
Put the yogurt, ground almonds/ cashews, ginger/ garlic, Butter Chicken Masala, Tomatoes in a large bowl and mix well together.
Add the chicken to this mixture. Marinate overnight OR for 3 to 4 hours.
Melt the butter and oil together. Add the onions and fry for 3 to 5 minutes.
Add the chicken and the marinade and fry for about 7 to 10 minutes
Add the cilantro (leaving some aside for garnish), cream and mix well.
Bring to a gentle boil, making sure your chicken is cooked (30 to 40 minutes).
Garnish with Cilantro leaves.
Serve with Rice/ Naan and Raita
For more recipes and spices, please have a look at Trudy Ann’s Masala Kitchen Recipe cookbook.
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