SorgPlus Sorghum - Butter Chicken
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.
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.
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.
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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