Spicy Indian-Style Butter Chicken with Neethlingshof Gewürztraminer

Ingredients:

2 x 410g Indian Diced Tomatoes (with curry leaves and spices)
45ml Oil
1.2kg chicken breast fillets diced
60g Butter
10ml Ground cumin
10ml Curry Powder
10ml Paprika
5ml Ground Cinnamon
‎10ml‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬ Garam Masala
20ml finely chopped peeled root ginger
5ml fresh chopped chillies
10ml Salt
15ml Sugar
25ml lemon juice
90ml Thick Plain Yoghurt
Fresh Coriander

Method:

Heat the oil in a deep wide saucepan
Add the chicken and toss until just seared and light brown on the outside- remove and set aside
Reduce heat to very low, add butter and when melted add the spices and ginger
Sizzle briefly till aromatic, then return the chicken mix in the tomatoes, chilli, salt and sugar
The sauce may appear thick, but do not add any liquid, it will thin out cover and simmer very gently, stirring now and then for 45 minutes
add lemon juice
swirl in yoghurt
Heat through without boiling
Ladle chicken onto saffron basmati rice, garnish with coriander and enjoy!!

Prepared by Allan Roy Ware and Margot-Liza Ware