Name: Butter chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 kilogram chicken wingettes; 1/3 cup bought tandoori paste; 2 tablespoon vegetable or peanut oil; 1 tablespoon butter; 1 brown onion, finely chopped; 2 clove garlic, crushed; 2 centimetre piece ginger, peeled, finely grated; 1 teaspoon garam masala; 400 gram can condensed tomato soup; 3/4 cup cream; 8 small red radishes, scrubbed, trimmed, cut into matchsticks; 1 lebanese cucumber, quartered lengthwise, thinly sliced; 1 tablespoon lemon juice; 2 tablespoon coriander leaves, to serve; heated naan bread, to serve

Ingredients

1 kilogram chicken wingettes

1/3 cup bought tandoori paste

2 tablespoon vegetable or peanut oil

1 tablespoon butter

1 brown onion, finely chopped

2 clove garlic, crushed

2 centimetre piece ginger, peeled, finely grated

1 teaspoon garam masala

400 gram can condensed tomato soup

3/4 cup cream

8 small red radishes, scrubbed, trimmed, cut into matchsticks

1 lebanese cucumber, quartered lengthwise, thinly sliced

1 tablespoon lemon juice

2 tablespoon coriander leaves, to serve

heated naan bread, to serve

Method

1.Combine chicken and half the paste in a large bowl. Heat half the oil in a large deep frying pan over moderately high heat. Cook chicken, in batches, for 2 minutes each side or until browned. Transfer to a heatproof bowl. Wipe pan clean.

2.Heat butter and remaining oil in same pan over moderate heat. Add onion; cook and stir for 8 minutes or until softened. Add remaining paste, garlic, ginger and garam masala; cook and stir for 30 seconds or until fragrant.

3.Return chicken to pan. Add soup and 1/2 cup water; bring to the boil. Reduce heat to moderately low; simmer for 10 minutes. Add cream; simmer, covered, for 10 minutes or until chicken is cooked. Spoon into serving bowls.

4.Place radish, cucumber and juice in a bowl; toss to combine. Sprinkle chicken with some of the radish mixture and coriander. Serve with remaining radish mixture and bread.

No garam masala? Add a pinch of ground cinnamon instead. Low fat: Reduce tandoori paste to 2 tablespoons, reduce oil to 1 tablespoon, omit butter and use light cream.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%