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Butter Curried Cubes

Butter Curried Cubes

R65,00Price
Skinless, boneless chicken fillet cut in cubes with Butter Curry Marinade
500g per pack
Price above is Price per kg

  • Recipe

    Easy Butter Chicken Recipe

    Ingredients

    We’ve marinated the cubed chicken already for you.

    Just defrost & carry on with the - For the sauce - cooking part of the recipe

    For the sauce:

    • 3 Tbsp Clarified Butter divided
    • 1 Yellow Onion diced
    • 3 Garlic Cloves minced

    • I didn’t add the Garam Masala & Chili Powder again, as my family doesn’t like too spicy food. 
    • 1 Tbsp Garam Masala
    • 1 tsp Chili Powder
    • 1 Tbsp Grated Fresh Ginger
    • 1 Tsp Ground Coriander
    • ½ Tsp Cayenne Pepper
    • 14 oz Tomato Sauce one can
    • 1½ Cup Coconut Cream well stirred or blended
    • Kosher salt and freshly ground black pepper
    • Chopped cilantro, for garnish

    Instructions

    • Start by marinating the chicken. (which we have done alread)
    • Defrost the marinated butter curry chicken cubes, before cooking.
    • To make the sauce, heat 2 tablespoons of ghee or clarified butter in a large skillet over medium-high heat.
    • Use tongs to add the marinated chicken pieces to the skillet in a single layer, leaving behind the excess marinade, and brown on all sides.
    • Cook the chicken in batches, if necessary, and don’t worry about cooking it all the way through at this stage.
    • Transfer the browned chicken to a plate. Add another tablespoon of ghee to the skillet, and reduce to medium heat.
    • Add the onion, garlic, garam masala, ginger, chili powder, coriander, and cayenne, and stir to combine.
    • Cook the mixture for 45 seconds, then add the tomato sauce. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally.
    • Stir in the coconut cream, and return to a simmer. Return the browned chicken pieces to the skillet, along with any accumulated juices, and use a wooden spoon to settle the chicken into the sauce.
    • Simmer for 10-15 minutes over medium-low heat, until the chicken, is tender and cooked through.
    • Season to taste with salt and pepper if necessary. Garnish with chopped cilantro and serve hot.

    Notes

    Substitutes:

    • You may use Coconut Oil in place of butter
    • Instead of Coconut Cream, you can use Heavy cream or whipping cream
    • Use ginger powder if you don't have fresh ginger

    Storage:

    Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.

     

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