Maharajah's Choice
Vegetarian Dishes
Chicken Dishes
Hot Chicken Curry with Green Capsicum
Mulligatawny - An Indian Curry flavoured soup
Butter Chicken Curry
Lamb Dishes
Beef Dishes
Seafood Dishes
Rice / Breads
Accompaniments
Serves 4
Originating in the Punjab region of Northern Indian Butter Chicken combines succulent chicken pieces with a rich creamy sauce.


500g diced skinless chicken pieces
1 onion finely chopped
60g Maharajah's Choice Ghee (or vegetable oil)
1 tblspn Maharajah's Butter Chicken Curry Paste
2 tblspns Tomato paste
75mls water
cup cream

 
  1. Melt ghee (or oil) in saucepan and fry chopped onion until golden.
  2. Add chicken pieces and fry until lightly browned.
  3. Stir in 1 tblspn
  4. Fry lightly for 1-2 minutes.
  5. Add tomato paste and continue to fry lightly.
  6. Add water for consistency.
  7. Cover and cook on medium heat until meat is tender and sauce thickens.
  8. Prior to serving add cup of cream.
  9. Warm through and serve with Basmati and rice and traditional Indian breads.

Cooking Notes
If you do not have tomato paste, add 1 can of crushed tomatoes and omit the water from the recipe

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