Sweet Butter Chicken (Takeaway Style)
Tandoor-chargrilled cuts simmered in a velvety tomato and double cream makhani gravy, richly perfumed with dried fenugreek and garam masala.
Ingredients
- • 1.5 tablespoons Vegetable Oil
- • 1 small onion (50g) Brown/White Onion
- • 1/4 teaspoon Salt
- • 1 teaspoon Garlic & Ginger Paste
- • 1 tablespoon (watered down with 3 tablespoons of water) Tomato Paste
- • 250ml (heated) Curry Base
- • 1 tablespoon Sugar
- • 2 tablespoons Coconut Milk Powder
- • 1.5 tablespoons Ground Almonds
- • 2 tablespoon Sugar
- • 8 pieces Meat / Veg / Paneer
- • 120ml Single Cream
- • 50g Butter (Salted)
Preparation Steps
to begin heat a pan on medium and add the oil, finely diced onion and salt, stir through frequently and allow to soften for a few minutes and start to go light brown and caramelised
add the garlic and ginger paste, stir through and fry for 30 seconds
turn up the heat and add the tomato puree stir through thoroughly, allowing to cook out for a further minute
add in half of the heated base, stir through and allow to reduce for a couple of minutes
add the coconut milk powder, ground almonds and sugar stirring in well
add the rest of the base and the chicken coating to stop it from drying out. lower the heat, add the cream (retain a little for decoration) and butter, allowing to heat slightly and melt before incorporating
allow to simmer until the meat is cooked through and the sauce is the consistency you require. remove from the heat and serve drizzled with the remaining cream