DifficultyBeginner

BUTTERing you up with this deliciousness.😉

Butter Chicken

Yields4 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

Ingredients:
For the Chicken Marinate:
 30 ml lemon juice
 10 ml tandoori spice or chilli powder to taste
 20 ml ginger, grated
 100 ml First Choice Amasi
 800 g chicken fillet or deboned thighs, cut into smaller pieces
For the Sauce:
 60 g First Choice Butter
 1 large onion, chopped
 10 cardamom, chopped
 2 cinnamon sticks
 2 bay leaves
 5 ml ground cumin
 10 ml tandoori spice
 30 ml grated ginger
 3 cloves garlic, crushed
 100 g cashew nuts
 400 g chopped tomatoes, 1 tin
 10 ml brown sugar
 1 red chili, chopped, to taste
 salt for seasoning
 125 ml First Choice Cream
 125 ml First Choice Amasi
 fresh coriander for serving

Directions:
1

Mix the lemon juice, tandoori spice, ginger and amasi together and stir it into the chicken until the pieces are well coated. Marinate for at least 1 hour or overnight.

2

To make the sauce, melt the First Choice Butter and add the onion. Cook for a few minutes.

3

Add the cardamom pods, cinnamon sticks, bay leaves, cumin, tandoori spice, ginger and garlic and cook for a few more minutes.

4

Add the cashew nuts, chopped tomatoes, sugar, chili and salt. Simmer on very low heat for about 30 minutes. Add a little water if the sauce becomes too thick.

5

Remove all the whole spices (cardamom, cinnamon sticks and bay leaves) and liquidize the sauce.

6

Return the sauce to a low heat and add the First Choice Cream and First Choice Amasi. Taste and adjust the seasoning.

7

Drain the chicken and place it on a baking tray. Heat the grill of your oven and put the chicken under the grill to cook. You will have to stir it once or twice to make sure both sides are cooked and lightly charred.

8

Season the chicken with salt and drain off any liquid.

9

Add the grilled chicken pieces to the sauce and heat through. Stir in the coriander and serve as suggested above.

Ingredients

Ingredients:
For the Chicken Marinate:
 30 ml lemon juice
 10 ml tandoori spice or chilli powder to taste
 20 ml ginger, grated
 100 ml First Choice Amasi
 800 g chicken fillet or deboned thighs, cut into smaller pieces
For the Sauce:
 60 g First Choice Butter
 1 large onion, chopped
 10 cardamom, chopped
 2 cinnamon sticks
 2 bay leaves
 5 ml ground cumin
 10 ml tandoori spice
 30 ml grated ginger
 3 cloves garlic, crushed
 100 g cashew nuts
 400 g chopped tomatoes, 1 tin
 10 ml brown sugar
 1 red chili, chopped, to taste
 salt for seasoning
 125 ml First Choice Cream
 125 ml First Choice Amasi
 fresh coriander for serving

Directions

Directions:
1

Mix the lemon juice, tandoori spice, ginger and amasi together and stir it into the chicken until the pieces are well coated. Marinate for at least 1 hour or overnight.

2

To make the sauce, melt the First Choice Butter and add the onion. Cook for a few minutes.

3

Add the cardamom pods, cinnamon sticks, bay leaves, cumin, tandoori spice, ginger and garlic and cook for a few more minutes.

4

Add the cashew nuts, chopped tomatoes, sugar, chili and salt. Simmer on very low heat for about 30 minutes. Add a little water if the sauce becomes too thick.

5

Remove all the whole spices (cardamom, cinnamon sticks and bay leaves) and liquidize the sauce.

6

Return the sauce to a low heat and add the First Choice Cream and First Choice Amasi. Taste and adjust the seasoning.

7

Drain the chicken and place it on a baking tray. Heat the grill of your oven and put the chicken under the grill to cook. You will have to stir it once or twice to make sure both sides are cooked and lightly charred.

8

Season the chicken with salt and drain off any liquid.

9

Add the grilled chicken pieces to the sauce and heat through. Stir in the coriander and serve as suggested above.