CHEF UKHONAYE’S BUTTER CHICKEN

Ingredients:

• 1 Chicken Breast, skinned & cubed
• 3 Tablespoons Plain Greek Yoghurt
• 1 ½ Tablespoon Garam Masala
• 1 Tablespoon Turmeric
• 1 Tablespoon Onion Powder & Chilli Powder
• 2 Tablespoons Ghee/clarified butter
• 1 Tablespoon Willowcreek Medoro Mediterranean
• Extra Virgin Olive Oil
• 3 Cardamom Pods
• 2 Tablespoons Tomato Paste
• 1 Cinnamon Stick/Quill
• 1 Tablespoon Fresh Ginger, chopped
• ½ White Onion, thinly sliced
• 1 Clove Garlic, finely chopped
• ½ Cup Coconut Cream
• Salt & Pepper, for seasoning

METHOD

1. In a small bowl/container, mix the masala, turmeric, onion powder and chilli powder.
2. In a steel bowl; add your chicken breast, yoghurt and half of the spice mix. Marinade for at least 20 minutes (overnight is better).
3. In a small pot, heat up your ghee/clarified butter, olive oil and the rest of the spice mix on a medium high heat till fragrant (should not get dark).
4. Add your marinated chicken to the spiced butter and cook till the chicken firms up (half cooked, stir continuously).
5. Add your tomato paste and stir till fully combined and cook for about 45 seconds; add your cardamom pods, cinnamon and white onion and cook for 2 more minutes.
6. Once fragrant, add your ginger and garlic, cook for another minute.
7. Finish off with your coconut cream and simmer for 3 minutes.
8. Serve with a roti, rice and sambals.

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