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Butter Chicken

Preparation Time : 15 mins

Cook Time: 30 mins

Servings: 4

Ingredients

500 g chicken breasts

400 g tinned chopped tomatoes

2 cloves of garlic

1 lime

100 ml plain unsweetened yoghurt

30 g almonds (2 tbs)

2 tsp garam masala

1 tsp ground ginger

1 tsp cayenne pepper

1/2 tsp ground cloves

1/2 tsp cinnamon

2 cardamom pods

2 onions

2 tbs peanut oil

50 g clarified butter

125 ml coconut milk (1/2 cup)

1 tbs fresh coriander leaves, chopped

basmati rice

Cut the chicken into bite-sized portions.
In a bowl, mix the tomatoes, crushed garlic, lime juice, yoghurt, almonds, garam masala, ginger, cayenne pepper, cloves, cinnamon, crushed cardamom pods and 1 tsp salt. Leave to sit for at least 2 hours to absorb flavours.
Dice the onions and fry in a pan with oil and clarified butter.
Add the chicken and sauce and cook for 10 min.
Add the coconut milk and coriander and cook again.
Serve with rice.