Buttered Chicken Masala
Easy
Buttered Chicken Masala created by Úna-Minh Kavanagh – Journalist and Food Writer
SERVE
4
Buttered Chicken Masala
Easy
Introduction
Buttered Chicken Masala created by Úna-Minh Kavanagh – Journalist and Food Writer
Ingredients
- 50g butter
- 2 medium white onions (chopped)
- 4 cloves of garlic (crushed)
- 2 tsp of grated fresh ginger root
- 1 tsp of ground coriander
- 1 tsp of curry powder
- 1 tsp ground turmeric
- 1 tsp garam masala
- Salt and pepper to season
- 2 tbsp tomato purée
- 2 large ripe tomatoes (deseeded and diced)
- 250ml milk
- 4 skinless chicken breasts (cut into bite size chunks)
- 4 tbsp of natural plain yoghurt
- Fresh coriander leaves
- Optional: 1 tsp or more of chilli powder if you’re in the mood for something more spicy!
Method
- 1. Prepare your ingredients. Heat and melt the butter in a large pan, and then add in your onions to cook until golden brown. This should take about 10 minutes on a medium-to-high heat.
- 2. When the onions have coloured, add in the garlic, ginger, ground coriander, curry powder, turmeric and a teaspoon of salt (with the optional chilli powder). Sauté the spices for a minute and mix with the onion until the aroma becomes fragrant.
- 3. Add your tomato purée into the mixture along with the diced tomatoes and cook until thickened slightly.
- 4. Now to add in your milk! To make sure it doesn’t curdle, I always scoop some of the hot mixture in with the milk and stir it around to heat it slightly. Then I pour it into the pan along with the chicken breast pieces. Cook your chicken on a medium heat for about 10 minutes until soft but cooked through.
- 5. While the chicken is cooking, you can put on your rice so that it’ll be ready on time.
- 6. stir in the yoghurt! Make sure it’s well incorporated into the chicken masala and then quickly chop up a handful of coriander and stir through.
- 7. Serve on hot plates on top of your rice with a sprinkling of coriander on top and ENJOY!
