Pre-Marinaded Butter Chicken

Make the chicken / marinade the night before


Ingredients


Bowl 0 - Chicken and marinade, mix together in a lidded container, keep in fridge

  • Diced chicken (800g)
  • 1/2 cup of sour cream (125g) - keep the other half for later.
  • 1.5 tablespoon minced jar garlic
  • 1 tablespoon minced jar ginger
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • tiny spoon tip of chilli powder


Bowl 1 - Onion

  • Sliced onion


Bowl 2 - Spices

  • 1.5 tablespoons garlic jar minced
  • 1 tablespoon miced jar ginger
  • 1.5 teaspoons ground cumin
  • 1.5 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 1 spoon tip of chilli powder

Tin 3 - Tomato and Puree
  • 400g tin chopped tomatoes
  • 1 tablespoon tomato puree
  • 1/2 teaspoon salt

Bowl 4 - Remainder of the sour cream
  • Sour cream (125g)



1. Make the marinade and chicken night before or morning before
2. Go out and have fun

At dinner time, continue:

3. Heat butter/oil in wok, once sizzling, add onions from bowl 1
4. Sizzle onions until browning/translucent
5. Add bowl 2 spices, stir through
6. Add chicken and sauce
7. Fry off chicken until browned, stirring to brown evenly (5-10 mins)
8. Add tin 3, tomatoes
9. Cook for 10-15 minuts to make sure chicken well cooked through, keep stirring
10. Stir through sour cream
11. Turn off heat, serve





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