Marley Maihi - Masterchef

Butter chicken
Draft 1






Method
1. Drain and Crush chickpeas in a small bowl
2. Put rice on
3. Cut chicken into medium sized strips
4. Cook chicken pieces with the oil in a large frypan over
a medium heat for 3-5mins or until brown.
5. Place chicken on plate and move aside
6. Heat remaining oil on frypan with ginger and tandoor
paste stir for a minute
7. Return chicken to pan
8. Remove heat and add stock
9. Stir the ingredients
10. Turn heat off and add chickpeas
11. Move from heat and leave coved for 10 minutes
12. Stir yogurt into butter chicken mixture and stir
13. Serve with rice.






Equipment
Small bowl
Plate
Large saucepan
Wooden spoon
Spatula
Medium sized bowl
Fork
Spoon
Knife






Ingredients
2 ts of canola oil
2 tbs of tandoori paste
1 tbs of fresh ginger-finely grated
1/3 cup of caned chickpeas
1/2 cup of plain yogurt
cup of chicken stock
300g of chicken beast fillet


Time
Cooking time- 32 mins
Preparation 8 mins
Serving time - 2 mins
Rice Cooking times:
White Rice: 18 to 25 minutes
Brown Rice: 30 to 40 minutes
Wild Rice: 45 to 60 minutes
Serves 2

Marley Maihi - Masterchef