Butter Chicken
1 inch stick of cinnamon, 20 black peppercorns, 12 cloves
3 lb (1.5 Kg) Chicken Joints (breast if preferred)
6 Cloves of garlic finely chopped, 1 inch cube of Ginger roughly chopped
2 medium onions slices,
2 tsp Tandoori Masala, 1 pint Natural Yoghurt
1 tsp ground coriander, 1 tsp ground cumin,
1/4 - 1/2 tsp cayenne pepper (more if preferred)
1 tsp salt, 1/2 tsp Garam Masala, handful chopped fresh coriander (optional)
Fresh coriander optional !! - are you MAAAAD

Place butter in a large pan over a high heat,
Keep stiring and as soon as it has melted add the cinnamon, cloves and peppercorns and stir them around for a few seconds until they start to pop.
Add the onion and stir for a couple on minutes until they are starting to soften, then add the chicken, ginger, garlic and Tandoori Masala. Pataks ?
Excuse me but why not make things easier and soften the onions first, then the inexperienced won't burn the spices !

Keep stirring over a high heat until the chicken is sealed.
Add the yoghurt, ground coriander and ground cumin and keep stirring until the clarified butter starts to make a clear layer on top of the rest of the mixture - then turn off the heat - This should take around 10 - 15 minutes.
Add salt to taste.
To serve reheat and just before serving add the Garam Masala. Sprinkle the fresh coriander on the top.

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