Geoff demonstrated how to make Butter Chicken, an Indian dish with a British influence.

Ingredients

4 single chicken breasts, thinly sliced
4 teaspoons ground coriander
4 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons turmeric
1/2 teaspoon white pepper
1 green chilli, chopped
1 large onion, diced
2 tablespoons ground almond meal
3 large tomatoes, skinned
juice of 1/2 lemon
2 cloves garlic, crushed
2 tablespoons ginger, grated
80g butter, cubed
100ml cream
pinch of sugar
salt to taste

Method

1. Combine half of the coriander, cumin, paprika and turmeric with the garlic, ginger, chilli and lemon juice and using either a mortar and pestle or stab blender, mix into a paste. Transfer to a bowl, add the chicken pieces, mix to coat with the paste. Cover (or transfer to a sealed container) and marinate in the fridge for at least two hours or preferably overnight.
2. On a medium-high heat, add half the butter and the remaining spices plus the white pepper and quickly fry for a minute or two until they smell fragrant. Add the onion, continue frying until softened. Add the skinned, chopped tomatoes and the sugar. Turn the heat down and simmer for 10-15 minutes.
3. Add the marinated chicken. Put the lid on and simmer on low heat for 15-20 minutes, stirring occasionally. At the end of this time, add the almond meal, cream, the remaining butter and salt to taste. Stir through.
4. Before serving, garnish with some fresh chopped coriander leaves. Serve with white, fluffy steamed rice.

Copyright CTC Productions 2004