But­ter chicken

– Dil­shaad Hassen

YOU Winning Recipes - - CONTENTS -


Dil­shaad adapted her mom’s recipe to her own tastes. Her hus­band, Moegsien, com­pares the dish to a car. He says a Nis­san GT-R is made to be driven and her but­ter chicken is made to be eaten.

SERVES 4 Prepa­ra­tion time: 10 min Cook­ing time: 15-20 min

60 ml (¼ c) but­ter 10 ml (2 t) gar­lic paste OR 3 fresh gar­lic cloves 4 chicken breast fil­lets, cubed 15 ml (1 T) lemon juice 100 g tomato paste 60 ml (¼ c) boil­ing wa­ter

5 ml (1 t) ground co­rian­der 5 ml (1 t) ground cumin 2 ml (½ t) ground fen­nel seeds (bar­ishap) 3 ml (gen­er­ous ½ t) turmeric 5 ml (1 t) chilli pow­der 5 ml (1 t) chicken spice mix 250 ml (1 c) full-cream plain yo­ghurt 10 ml (2 t) vine­gar 10 ml (2 t) sugar 250 ml (1 c) fresh cream 5 ml (1t) garam masala (op­tional) large hand­ful of chopped fresh co­rian­der ro­tis and lemon wedges to serve

1 Melt the but­ter in a saucepan and add the gar­lic. Add the chicken and stir-fry for 5 min­utes. Add the lemon juice and sim­mer for a minute. Re­move the chicken and set aside.

2 Pour the tomato paste and wa­ter in the saucepan and sim­mer for 3 min­utes.

3 Add the rest of the in­gre­di­ents ex­cept the cream, garam masala and fresh co­rian­der. Lower the heat and sim­mer for 5 min­utes.

4 Add the cream and stir un­til just heated, re­turn the chicken to the saucepan and sim­mer for 5 min­utes. Re­move from the heat and stir in the garam masala (if us­ing) and fresh co­rian­der.

5 Serve with ro­tis (recipe on page 47) and lemon wedges.

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