mary berry butter chicken curry

mary berry butter chicken curry

mary berry butter chicken curry

Basic ingredients for mary berry butter chicken curry

  • Chicken and marinade: 700g (25oz) chicken tender
  • 4 large chicken breasts diced
  • 80ml (1/3 cup) Natural yogurt
  • 1 clove garlic minced
  • 1 teaspoon garam masala
  • 1 teaspoon mild chili powder
  • 2 tablespoons butter
  • 1 tablespoon sunflower oil
  • 1/4 teaspoon salt
  • 1 1/2 tbsp garlic powder
  • 1 1/2 tbsp chili powder
  • 1 1/2 tsp cinnamon
  • 1 1/2 tbsp chicken stock water
  • (1/2 cup) Chicken stock water plus a stock cube of fine
  • 400ml (14oz.) Passata 2 tbsp tomato purée 2 tsp

How to make mary berry butter chicken curry

  • First of all, Mix the marinade ingredients with the chicken and place them in a bowl. Cover the bowl. Now Allow marinating for at least 1 hour or up to overnight.
  • Blend the chopped onion, 4 garlic cloves, and the water in a food processor until smooth. (If you are using fresh ginger, rather than pre-minced, you can also add the ginger to the food processor).
  • Next, In a large saucepan, heat the butter and oil on medium heat.
  • Now Cook the ginger, garlic, and minced onion in a pan for about 5-6 minutes. After this, Stir occasionally until the onions begin to brown around the edges.
  • Place the chicken in a pan. Now Cook for 3-4 minutes or until it is sealed.
  • Stir in the garam masala (gram powder), curry powder, paprika, and cinnamon.
  • Next, Stir for about one to two minutes until the spices release their aromas.
  • After this, Add the stock, tomato puree, and passata to the mixture.
  • Next, Bring to a boil, and let simmer for 15 minutes.
  • Stir in the cream, then remove the cardamom.
  • Now Serve with rice and sprinkled with freshly chopped coriander
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