Name: Butter Chicken, Raita & Pilaf
Yield: Serves 4
Cuisine: India
Ingredients: 1 tsp coriander seeds; 6 cloves garlic, peeled, finely chopped; 1 tsp garam masala; 500 g skinless chicken thigh or skinless breast meat, diced; ½ cup (140g) unsweetened natural yoghurt; 2 tsp (1cm piece) fresh ginger, grated; ¼ tsp chilli powder; 50 g butter; 1 cup (250ml) chicken stock; 2 tsp salt; 2 tsp white sugar; 100 ml cream; 100 g tomato paste; 1 onion, peeled, finely chopped; 50 g cashew nuts, toasted; 1 cinnamon stick; 1 tsp salt; 3 whole cloves; 1 tsp cumin seeds; 1 whole cardamom pod; A dash of oil; ¼ cup (60ml) vegetable oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

A wonderful recipe from Thereza D’Souza who worked as a chef at Ripe. This keeps well in the freezer and makes a great pie filling too.

Ingredients

Chicken Marinade

500 g skinless chicken thigh or skinless breast meat, diced
½ cup (140g<

Asia
India
Stew
Main course
Gluten-free

Method

Preheat oven to 180°C.

To prepare the marinade: put the chicken and all the marinade ingredients in a large bowl or sealable plastic bag. Mix well to coat the chicken and chill for at least 1 hour.

Place the marinated chicken into a deep sided ovenproof dish and cook un

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Chicken Marinade

Method

Part of