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Red Butter Chicken

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This is Pam's recipe for.......


Red Butter Chicken


75g Butter

1 medium onion finely diced

4 cloves garlic, crushed

pinch salt

1/2 tsp cayenne pepper

1/2 tsp chilli powder

3 tsps paprika

2 tsps garam masala

2 tsps ground coriander

1 cinnamon stick

4 caradamom pods, crushed

700g/ 1 1/4pint bottle of passata

2 tbsps tom puree (i'm leaving this out next time as it was too tomatoey for us)

2 tbsps red wine vinegar (also leaving this out next time)

1 tbsp fresh grated root ginger

4 skinless chicken breasts diced (we used the chicken leftover fron our sunday roast)

200ml double cream

150ml natural yogurt

fresh coriander


the bits we're leaving out are personal taste and experimenting with recipe as first time I'd cooked this


Melt butter in large casserole or pan. Add onion, garlic, salt. Cook gently for 2 mins. Add other spices. Cook till onion soft.

Add passata. tom puree, vinegar, ginger and stir. Bring mix to boil. Simmer on reduced heat for 10 mins.

Add chicken pieces, stir to coat. Add yog and cream. Lower heat. Cook at gentle simmer until chicken is cooked. Stir in chopped coriander and serve



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sounds nice, will you let us know how it turns out Lesley (with the revised recipe) please?


I'm doing a huge pan of Moroccan lamb just now but this time I've added chick peas, a la Claret, to give it a bit of bite and to bulk it out a bit to make it go further.


Clare's right, it makes the house smell yummy but if anyone is trying it, please get yourself some ras el hanout, a small pouch goes a LONG way, this is where I get my spices and they deliver fast and are very reasonably priced. There's also some lovely recipes on the site.



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