Butter chicken is one of my favourite dishes in New Zealand. It was one of the first dishes we ate when we landed on New Zealand shores.
I came across this recipe today, and made it for dinner. It was yum! Definitely making it more often from now on, now that I know how to make it.
From our kitchen, to yours happy cooking!
What you need:
2 Tbs Olive Oil
1 Onion Chopped
1/2 Jar Patak’s Butter Chicken Paste (Approximately 156g)
1 Tsp Ground Ginger
1 Tsp Crushed Garlic
150ml Water
3 Tomatoes Chopped
300 – 500g Chicken Fillet Chopped
150ml Coconut Cream
50g Butter
25ml Marjoram
Method:
Heat the oil in a pan, add onion and fry till soft (Approximately 10 minutes).
Add the ginger, garlic and Patak’s Butter Chicken paste, cook for 1 – 2 minutes. Add 50ml of water, cook until the water has evaporated.
Add chicken, cook until sealed.
Add the tomatoes and 100ml water, simmer uncovered until the chicken is cooked (Approximately 15 – 20 minutes).
Add coconut cream and butter, cook for 4 minutes, season to taste.
Add in the 25ml of marjoram and mix well.
Serve with rice or naan and garnish with coriander(optional).
Enjoy!
Sidenote: I didn’t have cream so I used coconut cream, you can use to your preference. I added some marjoram, it just add an extra flavour to the curry.
Recipe by Patak’s.
Kristie's Pantry 