Cardamom butter chicken

Cardamom butter chicken 

Your favorite the Indian takeaway homemade curry opponent - rich mixture of spices mixed cream butter

Method

Or with a mortar and ground into a paste of garlic, ginger, pepper, and parsley stems small bowl of a food processor with a good pinch of salt and a mixture of fine paste.

A large pan Heat 2 tablespoons butter or oil, add the onions and cook slowly for 15-20 minutes until golden caramel. Tip garlic, ginger, hot cook for a further 5 minutes. Add the ground spices and cook for 2 minutes until fragrant. Scoop out the pan into a bowl of spicy onion mixture.

Add the remaining butter or oil pan, cook the chicken in a high heat until browned. Tip into a bowl, cover aside.

Return to the onion mixture in the pot can be filled with whole spices, tomatoes and water (400 ml). Bring to boil, then cover and simmer gently for 40 minutes.

Return to the chicken pot and cook, uncovered, for a further 10 minutes, until sauce has thickened and the chicken is cooked through. Stir in yogurt and cream, season well, sprinkle with parsley leaves. Serve with chapatis Rice.

Per serving

460 kcal, protein 32G, sugar 12g, fat 32 g, 16 g saturated fat, 2 grams of fiber, 0.4 grams of sugar 9g, salt