SorgPlus Sorghum - Butter Chicken
Method
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Combine ginger, garlic, chili, vinegar, garam masala and yoghurt in a glass or ceramic bowl. Add chicken. Toss to coat. Cover. Refrigerate for 1 hour or overnight, if time permits.
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Add oil to a large, heavy-based flameproof casserole dish over medium heat. Add onion. Cook, stirring, for 8 minutes or until softened. Add chicken mixture. Cook, stirring, for 8 to 10 minutes or until chicken just starts to change colour. Add tomato puree, cardamom and cinnamon. Stir to combine. Bring to a simmer. Reduce heat to low. Simmer for 40 minutes or until chicken is tender and cooked through.
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Stir in cream. Season with salt and pepper. Cook for 10 minutes or until heated through. Discard cardamom pods and cinnamon stick. Serve sprinkled with coriander leaves.
Ingredients
1 Cup SorgPlus Cooked to Instruction
2cm piece fresh ginger, finely grated
2 garlic cloves, finely chopped
1/4 teaspoon chilli powder
2 tablespoons cider vinegar
2 teaspoons garam masala
1/2 cup Greek Style Yogurt
1kg chicken thigh fillets, trimmed, quartered
2 tablespoons vegetable oil
1 brown onion, finely chopped
1 cup canned tomato puree
3 cardamom pods, bruised
1 cinnamon stick
3/4 cup pure cream
fresh chopped coriander leaves, to serve



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