Butter Chicken with Banana Raita

Name: Butter Chicken with Banana Raita
Yield: 4 servings
Cuisine: Indian
Ingredients: Seeds From 16 ground cardamom Pods; 1 tsp ground coriander Seeds; 250 g greek yogurt; 2 tbsp Concentrated tomato paste; 1 tbsp Finely Grounded Fresh ginger; 3 Smalled Chopped garlic cloves; 1 tsp garam masala; ¼ tsp Freshly pepper; 1 tsp coarse salt; ½ tsp sugar; 4 chickens Fillets; 50 g butter; 3 Coarsely Chopped yellow onions; 200 ml water; 250 g greek yogurt; 2 bananas In Small Cubes; 5 spring onions In Thin Rings; ½ tsp ground cumin; ¼ tsp coarse salt; 1 pinch pepper; 50 g Melted butter; 10 g Coarsely Chopped ground coriander Leaves; 2 tbsp chilli peppers; 160 g Basmati rice; 120 g Naan Stale Bread

Butter chicken is a spicy dish from the East with aromatic spices; cardamom, coriander and garam masala. Butter chicken is best served with a creamy salad of banana and spring onion.

Ingredients

Butter Chicken

Ground cardamom Pods	Seeds From 16
Ground coriander Seeds	1 tsp
Greek yogurt	250 g
Concentrated tomato paste	2 tbsp
Finely Grounded Fresh ginger	1 tbsp
Smalled Chopped garlic cloves	3
Garam masala	1 tsp
Freshly pepper	¼ tsp
Coarse salt	1 tsp
Sugar	½ tsp
Chickens Fillets	4

Butter	50 g
Coarsely Chopped yellow onions	3
Water	200 ml

Banana Raita

Greek yogurt	250 g
Bananas In Small Cubes	2
Spring onions In Thin Rings	5
Ground cumin	½ tsp
Coarse salt	¼ tsp
Pepper	1 pinch

Melted butter	50 g
Coarsely Chopped ground coriander Leaves	10 g
Chilli peppers	2 tbsp

Additional

Basmati rice	160 g
Naan Stale Bread	120 g

Instructions

Step 1

Crush cardamom and coriander seeds, eg in a mortar.

Step 2

Put the yogurt in a bowl with tomato paste, ginger, garlic and the other spices. Mix the marinade well together.

Step 3

Cut the each chicken fillet into 3 pieces and place them in the marinade. Let the meat marinate covered in the refrigerator for approximately ½ hour.

Step 4

Melt the butter until golden in a saute pan. Cook the onions, stirring frequently, for about 1 minute. Then remove them from the pan.

Step 5

Remove the chicken from the marinade - with the sauce - and brown the meat for approximately 1 minute on all sides. Put water, the fried onions and the rest of the marinade in the pan, cover and boil on a low heat for approximately 5 minutes.

Step 6

Mix the yogurt with banana, spring onion (add a little to the garnish), cumin, salt and pepper. Cover the raita and place in the refrigerator for at least 15 minutes.

Step 7

Taste and leave in a bowl and garnish with spring onions.

Step 8

Put the seasoned butter chicken in a warm bowl and pour over the melted butter. Sprinkle with coriander leaves and serve with rice, naan bread and banana raita."