Best butter chicken
( SERVES 4 )
The cream could be replaced with coconut cream or yoghurt. Read more on microwave cooking here
Chicken and marinade
|500 g||Chicken breasts, skinned and boned|
|2 Tbsp||Thick plain yoghurt|
|2 Tbsp||Tandoori paste|
|2 cloves||Garlic, crushed|
|1 pinch||Freshly ground black pepper, to taste|
- Cut the chicken into 3cm cubes. Place in a plastic bag. Combine the marinade ingredients and add to the chicken. Move the chicken around so it is well coated. Refrigerate for at least 30 minutes or for up to 2 hours.
- To prepare the sauce, place the oil and onion in a large (2-litre) microwave jug or bowl. Cover and microwave on high for 2 minutes, until the onion is softened. Stir in the butter chicken spice paste and cook for 30 seconds. Stir in the remaining ingredients, until smooth. Microwave for 30 seconds.
- Add the chicken and marinade and mix well. Cover and cook for 8 minutes on high (using a 800 watt oven). Stir halfway through. Stand for 2-3 minutes before serving.
- Great sprinkled with a few fennel seeds and some long-thread coconut.
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