Zola’s Feasts Butter Chicken Curry
Ingredients
Serves 4-6
For marinade:
½ cup plain double cream yoghurt
1 Tbs crushed garlic
1 Tbs grated ginger
1 tsp chopped chilli (or to taste)
1 tsp turmeric
2 tsp garam masala
1 tsp salt
1 kg boneless, skinless chicken thighs
For the sauce:
1 tsp olive oil
2 Tbs butter
1 onion, grated
2 Tbs crushed garlic
1 Tbs grated ginger
2 Tbs Zola’s Feasts Fragrant Curry Powder
1 Tbs garam masala
1 tin pureed tomatoes
1 Tbs sugar
1 cup pouring cream
Salt and pepper to taste
Fresh coriander to serve8 chicken drumsticks
2 Tbs Zola’s Feasts Flavourbomb Spice Mix
1/4 cup honey
1/4 cup soy sauce
2 tsp chilli paste (or to taste)
2 garlic cloves, chopped
1 Tbs grated ginger
3 Tbs sesame seeds
Instructions
Mix well then leave to marinate in the fridge overnight, or as long as possible.
For the sauce, heat olive oil and butter in a pot, then add the onion, garlic and ginger and saute gently until softened.
Add Zola’s Feasts curry powder and garam masala, then saute over low heat for 2 minutes for the spices to toast.
Add the pureed tomatoes, sugar and 1/2 cup water, then leave to simmer on low heat for 15 minutes.
Cook the marinated chicken thighs in a hot griddle pan to get the edges charred for flavour.
Remove from the griddle, then cut into bite sized pieces.
Add cream to the sauce, then simmer for another 5 minutes before adding the chicken.
Simmer for another 5-6 minutes, the chicken should be fully cooked through now.
Season with salt and pepper to taste, then top with coriander before serving.