Name: Tomato-Free Butter Chicken
Prep time: 10 min
Cook time: 25 min
Yield: 4 servings
Ingredients: ½ cup plain yoghurt; 1 tbsp lemon juice; 1 tsp tumeric powder; 2 tsp garam masala; ½ tsp chilli powder or cayenne pepper powder; 1 tsp ground cumin; 1 tbsp ginger; 2 clove garlic; 1½ lb chicken thigh fillets; 2 tbsp ghee or butter; 1 cup roasted red peppers; 1 cup heavy cream; 1 tbsp sugar; 1¼ tsp salt; 1 basmati rice; 1 coriander/cilantro

Instructions

Cooking Instructions

For an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth. (I do not do this)

Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).

½ cup plain yoghurt (full fat)

1 tbsp lemon juice

1 tsp tumeric powder

2 tsp garam masala

½ tsp chilli powder or cayenne pepper powder

1 tsp ground cumin

1 tbsp ginger (freshly grated)

2 clove garlic (crushed)

1½ lb chicken thigh fillets (cut into bite size pieces)

Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken.

2 tbsp ghee or butter

Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over.

Cook chicken

Add the blended roasted red peppers, cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes.

Simmer

1 cup roasted red peppers (blend until smooth)

1 cup heavy cream (thickened)

1 tbsp sugar

1¼ tsp salt

Garnish with coriander/cilantro leaves if using. Serve with basmati rice.

1 basmati rice

1 coriander/cilantro (optional)

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Instructions

Cooking Instructions

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