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Traditional Butter Chicken

This recipe represents a family tradition, passed down through generations. It is a Pakistani version of a favorite--therefore, northern Indian. It is very easy to make, and if the ingredients are prepped and to hand, it can be made without stress, in a relaxed manner--which is not unimportant as "arsenic hour" (evening mealtime) approaches!

As always with eastern cooking, the order in which ingredients are added to the dish is very important. We have broken down the key steps.

Ingredients

1 kg chicken (chopped 2cm pieces; although any chicken portions will do)
2 teaspoons garam masala
2 teaspoons ground coriander
3/4 teaspoon chilli powder
2 teasppons grated fresh ginger
3 cloves of garlic, crushed
2 tablespoons of white vinegar
1/4 cup (60ml) tomato paste
1/2 cup yoghurt (plain, unsweetened)

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80gm butter
1 large onion chopped
1 cinamon stick
4 cardomom pods, bruised
1 teaspoon of salt
3 teaspoons of sweet paprika
425 gm can tomato puree
3/4 cup chicken stock
1 cup of cream

Method

1. Combine spices, ginger, garlic, vinegar, paste and yoghurt in a large bowl. Add chicken. Coat with marinade. Cover and refrigerate for a few hours. Relax--most of your work is done. The rest is easy peasy.

2. Heat butter in a large pan, add onion, cinamon and cardomom. Cook stirring until onion is lightly browned.

3. Add chicken and marinade. Cook, stirring about five minutes.

4. Add salt, paprika, tomato puree, chicken stock. Simmer for about 10 minutes, stirring occasionally.

5. Add cream. Simmer about ten minutes or until chicken is cooked.

Serve with rice, and/or roti bread or equivalent.
Serves five to six adults. So you will likely have plenty left over for the next day or for the freezer. Have fun.