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It’s cold and nippy here tonight, on my table Butter Chicken and homemade Roti, Yum
600 g Chicken Fillets cut each fillet into 4 pieces lengthways then cube
2 tbsp ghee or butter ( I used ghee)
1 tbsp olive oil
1 large onion diced
2 tsp garlic & chilli paste
1 tsp grated root ginger
1 red chilli chopped
1 x Sachet (50 g) butter chicken paste (mild chilli taste )
½ cup chicken stock pot (Knorr )
4 tomatoes skinned and chopped
2 tbsp tomato paste
150 ml double cream plain yoghurt
1 cup double cream
1/2 tsp sugar
Salt to taste
Coriander to finish
In a large saucepan add oil & butter and brown chicken pieces, add onion, garlic & chilli paste, grated ginger & chopped chilli and saute. Add butter chicken paste and fry for 5 mins. Add tomato paste and fry a further minute. Add stock liquid and tomatoes, sugar & cook for 15 minutes. Lastly add cream and yogurt and cook a further 10 mins on low heat. Add salt to taste, serve with chopped coriander and Roti or steamed rice.
Recipe credit: Woolworths Food
2 cups plain flour
1/2 tsp salt
1 cup boiling water
2 tbsp soft butter or ghee.
Mix together flour, oil, salt and water and knead into a dough.
Roll out into a big circle, smear the ghee over dough and sprinkle lightly with flour.
Roll up into a swissroll and cut into 8 portions.
Form each portion into a ball.
Place in fridge until your curry is done then roll out each portion in a circle the size of side plate.
Place each roti in non stick frying pan and dry cook over med heat turning over a few times until nicely speckled.
Place cooked roti in a clean tea towel covered.
Repeat until all have been rolled and fried.
Recipe: Faye Abrahams
Prepared, tried and tested by: Gail Haselsteiner