📃Recipe credit: Tayyabah Kaka (@mylittleindiankitchen._)📸Pic credit: @mylittleindiankitchen._ ▪️1kg chicken fillet cubed▪️1 tablespoon organic coconut oil / olive oil▪️1 medium onion diced▪️1 teaspoon ginger paste▪️1 teaspoon garlic paste ➡️(I used 1 tablespoon of red ginger garlic masala in place of the above two) ▪️½ can tomato purée (tomato sauce can be used)▪️1 teaspoon red chilli flakes (adjust to taste)▪️½ teaspoon paprika▪️1 teaspoon cumin seeds▪️1 teaspoon turmeric powder ▪️1 teaspoon salt▪️1 cup plain yoghurt ▪️½ cup milk ▪️Mint leaves and coriander to garnish
▪️Heat a skillet or saucepan on medium heat.▪️Add oil and onions.▪️Add ginger and garlic to onion mix. Stir so it doesn't burn. Onions should turn golden brown.▪️Adjust pan to low heat.▪️Add chicken and spices. Stir in.▪️Add some water and let chicken cook.▪️Add tomato purée. ▪️Leave for a few minutes to simmer. ▪️When the chicken is done and mixture boiling, *switch the heat off* and then add yoghurt and milk.➡️Leaving the heat on will cause the yoghurt to curdle. ▪️Leave to simmer for 8-10 minutes on low heat.▪️Garnish with mint leaves/coriander. ▪️Serve with rice or naan. Bon Appetit! 🍽
INFO & TIPS
- You can add more turmeric if you'd like the classical yellow butter chicken look.
- Add a teaspoon of coconut for an extra kick.