Wednesday 30 August 2017

Buttered Chicken Soup With Rice.

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Butter chicken or murgh makhani is a dish from the Indian subcontinent of chicken in a mildly spiced curry sauce.

Ingredients

  • 1/2 cup Tamar Valley Greek Style Yoghurt 
  • 2 garlic cloves, crushed 
  • 3cm piece ginger, peeled, finely grated 
  • 2 teaspoons ground cumin 
  • 2 teaspoons ground coriander 
  • 1 teaspoon garam masala 
  • 1/4 teaspoon chilli powder 
  • 600g chicken thigh fillets, trimmed, cut into pieces 
  • 1 tablespoon vegetable oil 
  • 20g butter 
  • 1 brown onion, halved, thickly sliced 
  • 410g can tomato puree 
  • 1/2 cup Massel chicken style liquid stock 
  • 1/2 cup thickened cream 
  • Basmati rice, to serve

Method
Step 1

  • In a glass or ceramic dish.
  • Place yogurt, garlic, ginger, cumin, coriander, garam masala and chilli powder  
  • Add chicken. Stir to coat. 
  • Cover. Refrigerate for 2 hours. 

Step 2 

  • Heat oil and butter in a heavy-based saucepan over medium-high heat. 
  • Add onion. Cook, stirring occasionally until softened. 
  • Add chicken mixture to pan. 
  • Cook, stirring, for 5 minutes or until chicken just starts to change color. 
  • Add tomato puree and stock. 
  • Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally,  until chicken is tender and mixture has thickened slightly. 

Step 3 

  • Stir in cream. 
  • Simmer for a further 5 minutes or until heated through. 
  • Serve with steamed rice 

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