Butter chicken seeems to fall into a couple of different categories, one
involves the preparation of the ingredients without any marinade involved,
the other version is more in keeping with the chicken tikka massala type
of recipes.
The following recipe was posted some time ago and makes a reasonable butter
chicken quite quickly. I have made a number of butter chicken dishes from
a variety of sources, my favorite is by Julie Sahni which does take some
time to make as it is a two stage process involving a lengthy marinating
period. I will sort through my notes and see what I can find, in the meantime
I hope you like the following recipe.
Recipe
- 100g Unsalted butter
- 1 tbsp oil
- 2 med onions finely chopped
- 1 tsp fresh root ginger, finely chopped
- 2 tsp Garam Masala
- 2 tsp ground coriander
- 1 tsp chilli powder
- 1 tsp black cumin seeds
- 1 tsp fresh garlic, crushed
- 1 tsp salt
- 3 whole green cardamoms
- 3 whole black peppercorns
- 150ml natural yoghurt
- 2 tbsp tomato puree
- 8 pieces skinned chicken
- 150ml water
- 2 whole bay leaves
- 150ml single cream
Method
- Heat butter & oil in frying pan / wok. Add onions and fry till golden.
- Reduce heat.
- Crush the fresh garlic and put in bowl. Add garam masala, ground coriander,
ginger, chilli powder, cumin seeds, salt, cardamoms and peppercorns and
blend together. Add yoghurt and tomato puree and stir to combine.
- Add the chicken pieces to this mixture and stir to coat well.
- Add chicken to the onions in the pan and stir-fry vigorously for 5-7 minutes.
- Add the water and bay leaves and leave to simmer for 30-40 mins, stirring
occasionally.
- Add the cream and cook for a further 15 mins.
- Serve with rice and garnish with chopped fresh coriander and chopped green
chillies.
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