Food Tech - Butter Chicken

Today in food tech I didn’t have a partner to work with because she was absent, but I made butter chicken.

Ingredients : 

• 400 grams of chicken breast or thighs (boneless & skinless and slides into 2cm strips)

• 2 teaspoons ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1 teaspoon garam masala

• ½ teaspoon of salt 

• ½ teaspoon of cinnamon

• ¼ teaspoon of chili powder (optional) 

• 1 tablespoon of olive oil or butter

• 2 cloves of garlic (crushed)

• 1 tablespoon of fresh ginger (grated) 

• ¼ cup tomato paste 

• 1 - 1 & ½ cups of water (start with 1 and add extra if you want it to be saucy) 

• ½ cup of cream

• 1 tablespoon of butter 

Method : 

• Place the chicken pieces in a medium-sized bowl, add the coriander, cumin, paprika, garam masala, salt, cinnamon, and chili powder (if using) and toss to coat the chicken evenly. 

• Heat the oil or butter in a frying pan over medium heat. Add the chicken pieces and cook for 5 minutes until cooked through. 

• Reduce the heat to medium-low, add the garlic and ginger and cook for another 2 minutes. 

• Add tomato paste water and allow to simmer for 10 minutes until the chicken is fully cooked. Stir in the cream and butter and cook for a further 2 minutes until the sauce has thickened. 

• Serve with rice and garlic naan bread. Cover any leftovers and store them in the fridge for 2 days.