Butter Chicken

• 125 mL yogurt
• 30 mL white vinegar
• 10 mL cumin
• 15 mL coriander
• 15 mL paprika
• 2.5 mL nutmeg
• 2.5–5 mL chilli powder
• 500 g boneless, skinless chicken (cubed)
• 120 mL oil (or butter/ghee)
• 1 large onion (200g)
• 10 mL crushed garlic
• 20 mL grated ginger
• 30 mL ground almonds (optional)
• 140 g tomato paste
• 80 mL skim milk powder dissolved in 80 mL water
• 100 mL cream (optional)
• 15 mL sugar
• 5 mL salt
• 5 mL monosodium glutamate
• Red colouring (optional)
• 30 mL chopped coriander (or parsley)

Marinade chicken in yogurt, vinegar and spices. Fry pureed onion with garlic and ginger. Add chicken and fry 2 minutes. Mix in almonds then tomato paste. Mix milk powder, cream, sugar, salt, monosodium glutamate and colouring; add and cook through. Add water as needed. Add coriander.

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