Sunday, February 7, 2010

Butter Chicken

Marinade:
450g diced chicken
2 tbsp Patak's Tandoori Curry Paste
2 tbsp thick plain yogurt
2 tsp garlic, crushed
1 tbsp vegetable oil

Sauce:
2 tbsp vegetable oil
100g onions, diced
300g chopped tomatoes
100ml cream
2 tsp sugar
1 tbsp fresh coriander, chopped
100ml water
2 tbsp butter
2 tbsp Patak's Tikka Masala Curry Paste
Salt, to taste

First marinate the chicken:-

In a bowl mix together the yogurt, Patak's Tandoori Curry Paste, vegetable oil and garlic. Add the diced chicken, cover and marinate in the refrigerator for approximately 2 hours (overnight would be ideal).

Cook the chicken in a preheated oven 200°C / 400°F / gas 6 for 25-30 mins or until cooked. Turn the chicken throughout cooking.

For the Sauce:

Heat the vegetable oil in a heavy based pan and fry the diced onions for 5 minutes. Add the Patak's Tikka Masala Curry Paste and continue to cook for a further 2 minutes. Sprinkle in some water if the paste begins to stick.

Add the chopped tomatoes and butter. Add the water and sugar, cover and allow to cook for 20 minutes.

Add the cooked chicken to this sauce and cook for a few more minutes until the chicken is well coated in the sauce and warmed through. Stir in the cream and check the seasoning.

Garnish with fresh coriander.

Serves: 4

Source: Pataks

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