Mother Butter Chicken

Name: Mother Butter Chicken
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 4–6
Cuisine: Indian
Ingredients: 2 large white onions, cut in half and thinly sliced; 500 g/1 lb 2 oz boneless, skinless chicken breasts, chopped into 5 cm/2 inch cubes; 2 tsp salt; 80 g/3 oz/⅓ cup butter; 2 tsp ground coriander; 5 cm/2 inch piece of fresh root ginger, peeled and grated; ½ tsp ground cardamom; ½ tsp ground cinnamon; 1 tsp sugar; ¼ tsp ground fenugreek; ¼ tsp chilli powder; ½ tsp ground turmeric; 5 tbsp Greek-style yogurt; 2 tbsp tomato purée/paste; 2 tbsp tandoori masala; 5 tbsp vegetable oil; 6 garlic cloves, grated; 2 tsp ground cumin; 400 g/14 oz canned chopped tomatoes

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
50 min

Appears in

Mowgli Street Food

By Nisha Katona

Published 2018

About

This is a Mowgli favourite. What makes it so addictive is the tang of the tandoori dressing marinade. I only make this at home when we have guests, otherwise the uncompromising aromas waft up the drive and can frighten the neighbours.

Ingredients

5 tbsp vegetable oil
2 large white onions, cut in half and thinly sliced
5 cm/

Method

Put the oil in a large heavy pan and set over a medium-high heat. When hot, add the diced onions, ginger and garlic and fry for 8 minutes or until the onions have softened and turned golden brown. Turn the heat down to low and add the cumin, coriander, cardamom, cinnamon, fenugreek, turmeric, chilli powder, tomato purée, canned tomatoes and Greek-style yogurt, stir well