Butter Chicken

Ingredients

• 2 kg chicken pieces, skin removed
• 2 tbsp olive oil
• 2 tbsp BlixSam Bazaar Kerrie
• 1 tbsp BlixSam Grill Forge
• 1 tsp BlixSam Garlic Melt
• 2 large onions, finely chopped
• 4 cloves garlic, crushed
• 30 g fresh ginger, grated
• 2 tbsp tomato paste
• 400 g chopped tomatoes
• 500 ml chicken stock
• 250 ml fresh cream
• 80 g butter
• 2 tbsp plain yoghurt
• 1 tsp brown sugar
• 2 tbsp chopped fresh coriander
• Salt and freshly ground black pepper to taste

Method

1. Heat the olive oil in a large pot over medium heat.
2. Season the chicken with BlixSam Bazaar Kerrie, BlixSam Grill Forge and BlixSam Garlic Melt.
3. Brown the chicken in batches until golden. Remove and set aside.
4. Add the onions and cook until soft and lightly caramelised.
5. Stir in the garlic and ginger and cook for 1 minute.
6. Add the tomato paste and chopped tomatoes and cook for 5 minutes.
7. Return the chicken to the pot and pour in the chicken stock. Cover and simmer for 35–40 minutes, until the chicken is tender.
8. Stir in the butter, fresh cream, yoghurt and brown sugar. Simmer gently for 5–10 minutes, stirring occasionally. Do not boil.
9. Season with salt and black pepper to taste.
10. Garnish generously with chopped fresh coriander before serving.

Serving Suggestion