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Feature Recipe


Indian Butter Chicken

Chicken Indian
0.25 hour(s) 0.25 hour(s)
4 people
30ml oil
30ml margarine
20ml ginger garlic paste
15ml cayenne pepper
60ml plain yoghurt
1 sachet Knorr Lemon butter sauce (added to 250ml water, mix well)
1 teaspoon salt
500g chicken fillet cut into bite sized pieces
1 onion, finely chopped
10ml lemon juice
15ml garam masala
250ml tomato puree
250ml cream
Pepper
Heat 15ml oil in a large saucepan over medium heat. Sauté the onions until soft, then stir in the margarine, lemon juice, ginger garlic paste, 7.5ml garam masala and 10ml cayenne pepper. Cook for a few minutes stirring continuously. Add the tomato puree and cook till steam rises from the mixture, stir frequently. Now stir in the yoghurt, cream and Knorr lemon butter sauce. Reduce heat to low and simmer for 10 – 15 minutes, stir frequently. Remove from heat and set aside.
Heat remaining oil in a frying pan over medium heat. Add chicken and cook until lightly browned. Reduce heat and season with remaining garam masala and cayenne pepper. When done stir chicken into sauce and cook until thickened. Add salt and pepper to taste.


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