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Butter chicken from SW mag!


Silver Member
G: 10st0lb
Serves 4; ready in 1 hour 35 minutes
Plus 12-24 hours marinading time

1 tbspn fennel seeds
4 tbspns madras curry powder
4 crushed garlic cloves
1" piece of fresh ginger grated
2 tbspns white wine vinegar
4 floz/113ml passata
5oz/142g fat free natural yoghurt
2lb/908g skinless chicken thigh fillets cut into pieces
Fry light
1 large onion finely chopped
1 cinnamon stick
4 green cardamom pods
salt & pepper
400g can chopped tomatoes
1/4pt / 142ml chicken stock
Frat free fromage frais
chilli powder
Handful fresh chopped coriander to serve

Dry fry the fennel seeds and curry powder in a non stick pan for 1-2 minutes or until the fennel seeds release a warm aroma. Transfer the seeds and powder to a work surface and crush with a rolling pin or use a pestle and mortar grind to a powder.

Put the ground spices into the food processor along with the garlic, ginger, vinegar, passata and half the yoghurt and blend until smooth. Transfer to a large glass or plastic bowl with the remaining yoghurt and add the chicken. Mix will and cover and leave in the fridge to marinade for 12-24 hours.

When ready to cook spray a large frying pan or wok with frylight and place over a medium heat. Add the onion, cinnamon and cardamom pods. Stir fry for 6-8 minutes until the onion is soft. Add the chicken mixture and cook, stirring frequently for 10 minutes season well.

Stir in the chopped tomatoes and stock and bring to the boil. Reduce heat to low and simmer uncovered for 40-45 minutes stirring occasionally.

Serve the chicken in warmed bowls topped with fromage frais, a sprinkle of chilli power and garnish with coriander.

EE & Original this is free.

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