We love Indian food especially this simple butter chicken! It may be simple, but it is still packed with flavour and perfect for cosy winter evenings.

SERVES 4 // TOTAL TIME 55 min + marination

INGREDIENTS

For the chicken marinade

Boneless chicken fillets, sliced into short strips 4 
Plain yoghurt ¾ cup 
Garlic cloves, minced 3 
Piece ginger, grated 3 cm 
Garam masala 1 tsp 
Ground cumin 1 tsp 
Turmeric 1 tsp 
Chilli powder ½ tsp 

For the sambal

Oil 1 ½ tbsp 
Red chillies, washed & de-stemmed 200 g 
Garlic clove, minced 1 
Lime juice 1 tbsp 
Salt 2 tsp 
Brown sugar 1 tbsp 

For the curry

Oil 2 tbsp 
Onion, chopped 1 
Garlic cloves, minced 3 
Piece ginger, grated 2 cm 
Butter 2 tbsp 
Garam masala 2 tbsp 
Ground cumin 1 ½ tsp 
Turmeric ½ tsp 
Tomato paste 2 tbsp 
Tin tomatoes 1 × 400 g
Chicken stock 1 cup 
Sugar 1 tbsp 
Cream 1 cup 

To serve

Basmati rice, cooked
Roti 4 
Coriander sprigs, to garnish

METHOD

For the chicken marinade

1. Place all ingredients in a bowl and mix to coat the chicken evenly. Cover and set aside for at least 3 hours to marinate.

For the sambal

1. Place the oil in a pan over high heat. Once hot, add the chillies and garlic, then fry for 30 seconds.
2. Remove from the heat and add to a food processor with the remaining ingredients. Blend into a rough paste, then transfer to a jar and set aside.

For the curry

1. Place the oil in a pot over medium heat. Add the onion and fry for 4 minutes. Add the garlic and ginger and fry for 1 min until fragrant. Add the butter, garam masala, cumin, turmeric and tomato paste. Fry for a minute, stirring well. 
2. Add the tinned tomatoes, stock and sugar. Bring to a boil, then reduce to a simmer. Cook for 20–30 min, until reduced.
3. Add the cream, chicken and marinade to the sauce and cook for 10 minutes or until the chicken is cooked. 
4. Serve in bowls with rice, warm roti, coriander and sambal.

Recipes & styling: Sjaan van der Ploeg
Styling assistant: Jezza-Rae Larsen, Kirsty Buchanan
Photography: Chanelle Naudt/hmimages.co.za

You can’t deny that curry on a cold winters day is not the absolute best! So why not ditch the usual chicken or veg and try our crab curry recipe instead!

The post Simple butter chicken  appeared first on MyKitchen.

Gather your friends and family around for a fun movie night, complete with some incredible home-made snacks such as these Mini butter chicken bunny chows!

SERVES 6 //  COOK TIME 45 min

INGREDIENTS
For the chicken
5 chicken breasts, cut into cubes
1 tsp garam masala
1 tsp ground turmeric 
1 tsp ground coriander
½ tsp cumin
2 garlic cloves, minced
⅓ cup double-cream yoghurt 
For the curry
1 onion, finely chopped
1 tbsp garlic and ginger paste
1 tbsp tomato paste
2 tsp garam masala
1 tsp ground turmeric 
1 tsp ground coriander
½ tsp cumin
½ tsp chilli powder
2 cardamom pods
1 tin chopped tomatoes
1 cup water
½ cup cream
To serve
6 large rolls, heated
Handful coriander, chopped 

METHOD
For the chicken 
1. Place chicken in a bowl and season with salt and pepper.
2. Add the spices and garlic, and stir well to coat the chicken. Mix in the yoghurt. 
3. Cover and refrigerate for at least 30 minutes.
For the curry
1. Heat some oil in a pan over medium heat. Fry the onion for 5 minutes until soft. Add the garlic and ginger paste, tomato paste and spices. Cook for 1 min.
2. Mix in the tinned tomatoes and water. Reduce the heat and simmer for 10–15 minutes or until thick. 
3. Using a stick blender, blend the sauce until almost smooth. 
4. Bring to a simmer and add the chicken. Simmer for another 10 minutes or until the chicken is cooked. Stir through the cream and season.

To serve
1. Slice off the tops of the rolls and use a fork to scoop out the fluffy middle so that you have a hollow bread ‘bowl’. Remember to leave enough roll around the sides of the ‘bowl’ so that the curry doesn’t seep through.
2. Spoon the curry into each roll and top with the chopped coriander.

Quick tip: Buy rolls that have a hearty centre and a thicker crust so that you can fill them with as much curry
as possible!

Recipes & styling: Jezza-Rae Larsen
Photography: K-Leigh Siebritz

Looking for new ways to spice up your braai meat? Try these South African-style boerewors corn dogs for a yummy twist on a local favourite.

The post Mini butter chicken bunny chows appeared first on MyKitchen.

Say hello to the quickest and easiest butter chicken curry you’ve ever tasted. And did we mention that it’s absolutely delicious and packed with flavour as well?

SERVES 4–6 // COOKING TIME 30 min

INGREDIENTS
2 tbsp olive oil
2 red onions, peeled and chopped
1 tsp crushed garlic
1 tsp crushed ginger
4 chicken breast fillets, sliced and seasoned to taste
2 tbsp tomato paste
1 tbsp masala spice
1 cup cream
1 cup full-cream plain yoghurt
300g prawns
Coriander, chopped, to garnish
Coconut shavings, to serve
Basmati rice, to serve

METHOD
1. Heat oil in a pan over high heat and fry onions, garlic and ginger until browned.
2. Add chicken, tomato paste and masala spice.
3. When the chicken is almost cooked, add the cream, yoghurt and prawns. Cook for a further 5 minutes.
4. Garnish with coriander and coconut and serve with rice.

The post Butter chicken and prawn curry appeared first on MyKitchen.