Indian recipes Archives

Diwali recipes

Chana magaj with white chocolate

45 minutes

Bread recipes

Butter chicken noodles

35 minutes

Butter chicken noodles

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

1 kg skinless, boneless free-range chicken thighs
1 T crushed ginger
1 T crushed garlic
1 T fresh turmeric
1 T chilli powder
1 t ground cumin
1 t ground coriander
1 T garam masala
½ cup cream or plain yoghurt
sea salt and freshly ground black pepper, to taste
4 T canola oil
250 g Woolworths Asian medium egg noodles, cooked, for serving
10 g fresh coriander, roughly chopped, to garnish

For the sauce:

4 T ghee
2 T canola oil
1 medium onion, roughly chopped
1 T crushed garlic
1 T crushed ginger
1 T fresh turmeric
1 T chilli powder
1 t ground cumin
1 t ground coriander
1 T garam masala
2 T brown sugar
sea salt and freshly ground black pepper, to taste
½ cup cream or plain yoghurt
1 sprig curry leaves (optional)
1 x 400 g can diced tomatoes

Method

1. Combine all the ingredients except the oil, noodles and coriander in a bowl, ensuring the chicken is completely covered in the marinade. Cover and chill for 1 hour, or overnight if possible.

2. To make the sauce, heat a wok or a large saucepan and add the ghee and oil. Fry the onion until translucent, about 5 minutes, then add the garlic, ginger, turmeric and spices. Fry for a further 5 minutes over a medium heat, stirring often. Stir in the diced tomatoes and sugar. Season and stir in the cream or yoghurt. Simmer for 10 minutes, then remove from heat. Blend the sauce until smooth using a stick blender.

3. Heat a large pan and add the oil. Pan-fry the marinated chicken until just cooked, allowing it to crisp up nicely. Reduce the heat and add the sauce, stir through and set aside until ready to use.

4. Bring 3 cups water to a boil in a medium saucepan. Add the noodles and cook for 7–8 minutes, or until cooked through. Stir through the butter chicken until the noodles are coated in the sauce and the chicken is distributed evenly through the dish. Serve hot, topped with the fresh coriander.

Photographer: Jan Ras
Production: Khanya Mzongwana
Food assistant: Thandi Mamacos
Videography: Romy Wilson, Jan Ras

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Chevra

Chana magaj with white chocolate

Dokra

Spicy baked beans

Rotis

Gulab jamun

Naan khatai

Prawn curry

Chicken tikka pies

Russum

Cheat’s chicken korma

Butter chicken noodles

Butter chicken noodles

Ingredients

Method