In this version of Butter Chicken, chicken breast or thigh fillets are marinated in garlic, ginger,
ground almonds, Tandoori Masala, tomato paste and yoghurt with the addition of extra turmeric
and sweet paprika if you want the lovely orange colour.
1kg chicken thigh or breast fillets,
skinless, chopped into cubes
1 tbsp garlic, crushed
1 tbsp ginger, grated
40g (6 tbsp) ground almonds
3 tbsp Spice Fusion Tandoori Masala
1 tbsp turmeric powder (for colour), optional
2 tsp sweet paprika (for colour), optional
300g tomato paste
2 cups Greek-style yoghurt
1 tbsp vegetable oil
2 onions, finely chopped
150ml (3 sachets) Ayam brand coconut milk powder
mixed with 400 ml warm water or 400g can coconut milk
4 tbsp coriander leaves
2 tsp Garam Masala
In a large bowl, mix together chicken, garlic, ginger, ground almonds, Tandoori Masala, sweet paprika
and turmeric, if using, tomato paste and yoghurt.
Heat butter and oil in a large saucepan and sauté the onion until translucent, about 3 minutes.
Add chicken mixture and coconut milk; heat to boiling.
Turn down heat and simmer, lid off, for about 10-15 minutes or until chicken is cooked through.
Stir in garam masala and heat for another 5 minutes.
Garnish with coriander leaves.