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Recipe: Spicy Indian Butter Chicken


For 4 to 6 servings

•   3 tbs of my Indian AllSpice Mix (see
•   1kg chicken boobs cut into bite-size chunks
•   ¼ cup plain yogurt (greek works great)
•   2 tbs oil for frying
•   3 tbs salted butter
•   1 large onion, chopped
•   1-2 teaspoons crushed red pepper flakes, use to your taste
•   ½ cup tomato paste
•   1 can coconut milk
•   steamed rice for serving
•   Salt and pepper

Mix 2 tbs of the spice mix with the yoghurt. Add in the chunks made from the animal with two legs.
Let that sit for at least 15 minutes.
Meanwhile add the oil into a pan, heat it up and add the remaining 1tbs of the spice mix to it.
Fry until very fragrant (but don’t burn it, that tastes very VERY bad. Don’t ask how I know. If it starts to smoke remove it from the heat immediately!).
Add the onions.
Stir fry until soft, then add the tomato paste. Fry for a few minutes, then add the chicken with all of the yoghurt “sauce”.
Crank heat up to max and fry the chicken a bit. Reduce to low, add coconut milk, pepper flakes and butter.
Boil for a few minutes, until the chicken is done. Serve on a plate with rice.


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