This creamy butter chicken is great for those with a low tolerance to lactose as it uses Coconut Milk instead of cream. The coconut really lifts the dish and gives it a Fijian touch.
Step 1: Coat chicken in half the garlic and half the ginger, 1tsp chilli powder and pinch salt. Step 2: Heat large frypan over high heat. Add 1 tbsp oil and when hot add the chicken and stir-fry for 3 minutes or until golden. Transfer to plate put aside. Step 3: Allow pan to cool to medium heat then add the remaining oil, cumin seeds, cardamom pods and onion and cook for 2-3 minutes stirring until onion softens. Step 4: Add the remaining garlic, ginger, chilli powder, coriander powder, tomatoes, garam masala and water and mix well. Place lid on pan and cook on slow simmer for a further 5 minutes, stirring regularly. Step 5: Remove from heat and allow to cool for 2 minutes. Add to blender together with coconut milk and melted butter and blend until creamy. Step 6: Return the blended mixture to the pan, add the chicken. Add tomato sauce/ketchup to bring to light orange colour and salt to taste. Heat for 3 minutes on medium. Serve topped with fresh coriander with rice and naan on the side.
Step 1: Coat chicken in half the garlic and half the ginger, 1tsp chilli powder and pinch salt. Step 2: Heat large frypan over high heat. Add 1 tbsp oil and when hot add the chicken and stir-fry for 3 minutes or until golden. Transfer to plate put aside. Step 3: Allow pan to cool to medium heat then add the remaining oil, cumin seeds, cardamom pods and onion and cook for 2-3 minutes stirring until onion softens. Step 4: Add the remaining garlic, ginger, chilli powder, coriander powder, tomatoes, garam masala and water and mix well. Place lid on pan and cook on slow simmer for a further 5 minutes, stirring regularly. Step 5: Remove from heat and allow to cool for 2 minutes. Add to blender together with coconut milk and melted butter and blend until creamy. Step 6: Return the blended mixture to the pan, add the chicken. Add tomato sauce/ketchup to bring to light orange colour and salt to taste. Heat for 3 minutes on medium. Serve topped with fresh coriander with rice and naan on the side.