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Member recipe

Buttered Chicken

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Serves 3

A simple and mouth-watering dish with a lovely thick sauce, this makes an impressive centerpiece for a dinner party.

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  • 100g butter
  • 1 tbsp Oil
  • 2 Medium Onions, finely chopped
  • 1 tsp Fresh Ginger Root, finely chopped
  • 2 tsp Garam Masala
  • 2 tsp Ground Coriander
  • 1 tsp Chilli Powder
  • 1 tsp Black Cumin Seeds
  • 1 tsp Fresh Garlic, crushed
  • 3 Whole Green Cardamoms
  • 3 Whole Black Peppercorns
  • 150 ml Natural Yogurt
  • 2 tbsp Tomato Puree (paste)
  • 8 Chicken Pieces or 1lb Diced Chicken
  • 150 ml Water
  • 2 Whole Bay Leaves
  • 150 ml Single (light) Cream
  • To Garnish
  • Fresh Coriander Leaves
  • 2 Green Chillies, chopped


    1. Heat the butter and oil in a large frying pan. Add the onions and fry until golden brown, stirring. Reduce the heat.
    2. Crush the fresh ginger and place in a bowl. Add the garam masala, ground coriander, ginger, chilli powder, black cumin seeds, garlic, cardamoms and black peppercorns and blend. Add the yogurt and tomato puree and stir to combine.
    3. Add the chicken pieces or diced chicken to the yogurt and spice mixture and mix to coat well.
    4. Add the chicken to the onions in the pan and stir fry vigorously, making semi circular movements, for 5-7 minutes.
    5. Add the water and the bay leaves to the mixture in the pan and leave to simmer for 30 minutes, stirring occasionally.
    6. Add the cream and cook for a further 10-15 minutes.
    7. Garnish with fresh coriander leaves and chilies and serve hot.

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