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Buttered Chicken


250 grams Butter
2 tbsp Oil
3 large onions, chopped
2 tbsp Schwartz Madras Hot Curry Powder
2 tsp salt
12 Schwartz Whole Cardamom
2 tbsp Schwartz Cracked Black Pepper
500 ml natural yoghurt
7 tbsp Newforge Tomato Puree
30 chicken drumsticks (can use 10 chicken breasts)
500 ml water
5 Schwartz Bay Leaves
1 tbsp Schwartz Garam Masala


Blend the Schwartz Madras Hot Curry Powder, Cardamom and Cracked Black Pepper in a bowl. Add the yoghurt and tomato purée and stir. Mix in the chicken drumsticks, coat well and marinate for at least 2 hours. Heat the butter and oil in a large frying pan. Add the onions and fry for 5 minutes, then add the Schwartz Chopped Garlic in Oil and continue frying until golden. Add the chicken mixture to the onions and stir fry vigorously for 5-10 minutes, or until browned. Add the water and Schwartz Bay Leaves to the pan. Bring to the boil and simmer






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