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Indulge in the rich and creamy flavours of Indian butter chicken, a dish that combines tender, marinated chicken with spiced tomato-cream sauce. Perfectly balanced with aromatic spices and a hint of citrus, this recipe is sure to warm you up and bring the authentic taste of Indian cuisine to your home. ALSO READ: Recipe of the day: Orange roasted chicken with sweet potato and sage gnocchi Indian butter chicken Ingredients Chicken marinade 1,5 g chicken breasts, cut into large cubes – you can also use deboned and cubed thighs 1 kg Double thick plain yoghurt 4 Garlic cloves, minced 8 cm piece fresh ginger, grated 30 ml garam masala 30 ml Coriander seeds 15 ml cumin seeds 30 ml chilli powder 15 ml Hinds turmeric 1 tin Rhodes quality peeled and chopped tomatoes Juice of 2 lemons Some butter and canola oil for frying Sauce 50 g Butter 50 ml Willow Creek blood orange flavoured olive oil 3 Onions, peeled and chopped 6 garlic cloves, peeled and chopped 8 cm piece ginger, peeled and chopped 1 red pepper, cut into large chunks 1 yellow pepper, cut into large chunks 15 ml garam masala 15 ml Coriander seeds 10 ml cumin seeds 10 ml Hinds turmeric 1 tin Rhodes quality peeled and chopped tomatoes 1 1/2 cup cream Salt and sugar to taste A large handful of fresh coriander Method Chicken marinade Sauce *This recipe was sourced from Mynhardt Joubert with permission.

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