There are only a few things as appetising as the smell of onions frying in a pan with a kaleidoscope of spices. I absolutely adore the combination that this recipe allows for, making a grand entrance with presentation and taste. This one is not for the faint hearted though. If you’re not too fond of spicy food I recommend leaving out the cayenne pepper and adding some fennel – it will still be a winner.
The paneer butter chicken masala is a great dish to prepare the previous day if you are expecting company, the flavours surface better when it sits a while.
3 chopped onions
5 halved rosa tomatoes
5 teaspoons garlic
2 teaspoons ginger
1 teaspoon cumin
1 teaspoon garam masala
1 teaspoon tumeric
1 teaspoon cayenne pepper
handful chopped fresh coriander leaves
4 chicken fillets, cut into bite size pieces
100 ml plain yogurt
- Heat oil and add cumin.
- Brown onions, garlic and half of the cayenne pepper.
- Add the chicken and fry until sealed.
- Add masala, turmeric, coriander, the rest of the cayenne pepper, rosa tomatoes and 50 ml water.
- Cover and simmer until tomatoes are soft and chicken is cooked.
- Add sour cream just before serving.
- Garnish with fresh coriander leaves and serve with basmati rice or naan bread.