What's Cooking Butter Chicken Sosaties

INGREDIENTS

• 8 Chicken breasts, deboned
• 8 Sosatie sticks
• 10 ml Lemon juice
• 40 ml What’s Cooking, Butter Chicken Tub
• 25 ml Garlic and ginger paste
• 325 ml Yoghurt
• Salt & pepper, to taste
• 30 g Butter
• 12.5 ml Olive oil
• 1 Onion, chopped
• 50 g Cashew nuts
• 5 ml Sugar
• 150 ml Cream
• 50 ml Water
• 1 cup Cucumber, cubed and drained
• 2,5 ml Mustard seeds
• 25 ml Fresh coriander, chopped
• 1 cup Tomatoes

METHOD

1. Cut the chicken breasts into cubes and stack onto the sosatie sticks, roughly one breast per stick
2. Mix 7,5 ml lemon juice, 25 ml What’s Cooking Butter Chicken - 803322, 15 ml garlic and ginger paste, 75 ml yoghurt and salt to form the marinade. Marinate the chicken sosaties overnight or at least for a few hours
3. For the sauce, melt butter and add 10 ml olive oil and onions. Fry until light brown. Add 15 ml What’s Cooking Butter Chicken and cook for a few more minutes. Add cashews, tomatoes and sugar
4. Liquidise the sauce and simmer for 20 minutes. Add water, cream, salt and pepper
5. For the raita, mix 250 ml yoghurt, cucumber, mustard seeds, lemon juice, olive oil and coriander together
6. Chargrill the sosaties for 10 - 15 minutes. Pour the sauce onto the sosaties and sprinkle with chopped coriander and cashew nuts
7. Fry papadum in oil and drain on a paper towel
8. Serve the sosaties with raita and papadum on the side