Indian Butter Chicken

Ingredients

• 50 g butter 
• 6  cardamom pods 
• 0.5 teaspoon chili powder to taste (more or less )
• 1  cinnamon sticks 
• 0.5 cup cup heavy whipping cream 
• 2 teaspoons garam masala 
• 1 tablespoon ginger fresh green grated
• 2 teaspoons ground coriander 
• 1 tablespoon juice of lemon 
• 2 tablespoons vegetable oil; peanut oil preferred 
• 0.3 cup yogurt plain
• 1 kg chicken breast boneless skinless cut in large chunks
• 1 tablespoon sugar 
• 2 teaspoons paprika sweet
• 400 g tomato purée canned

Equipment

• sauce pan
• wok

Directions

1. Heat a wok until really hot, add 1 Tbsp oil.2
2. Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour.3
3. Remove to plate.4
4. Add extra oil and cook remaining chicken.5
5. Remove from wok.6 Reduce heat and add the butter.7 When melted add all of the spices and stir-fry until fragrant- about 1 minute.8 Return chicken to wok and stir to coat with the spices.9
6. Add the tomato and sugar and simmer for 15 minutes- stir occasionally.10
7. Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.11
8. Serve over rice.12 **This dish can be frozen. After step nine cool completely then store in a zip-lock bag in the freezer. To reheat, thaw in bag in fridge overnight then add contents to saucepan. Reheat gently, then simmer for 8 minutes - add the yoghurt, cream and lemon juice and simmer for 5 more minutes.