Indian Butter Chicken

Ingredients

1. 2 tablespoons peanut oil
2. 1 kg boneless skinless chicken breast, cut in large chunks
3. 50 g butter
4. 2 teaspoons garam masala
5. 2 teaspoons sweet paprika
6. 2 teaspoons ground coriander
7. 1 tablespoon grated fresh green ginger
8. 1/2 teaspoon chili powder (more or less to taste)
9. 1 cinnamon stick
10. 6 cardamom pods, bruised
11. 1 (400 g) can tomato puree
12. 1 tablespoon sugar
13. 1/4 cup plain yogurt
14. 1/2 cup cream
15. 1 tablespoon lemon juice

Preparation Steps

1. Heat a wok until really hot, add 1 Tbsp oil.Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour.Remove to plate.Add extra oil and cook remaining chicken.Remove from wok.Reduce heat and add the butter.When melted add all of the spices and stir-fry until fragrant- about 1 minute.Return chicken to wok and stir to coat with the spices.Add the tomato and sugar and simmer for 15 minutes- stir occasionally.Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.Serve over rice.**This dish can be frozen
2. After step nine cool completely then store in a zip-lock bag in the freezer
3. To reheat, thaw in bag in fridge overnight then add contents to saucepan
4. Reheat gently, then simmer for 8 minutes - add the yoghurt, cream and lemon juice and simmer for 5 more minutes.