Inspirational butter Chicken


Butter Chicken Unique butter Chicken











Ingredients






MARINADE




  • 1/2 cup plain yoghurt , full fat

  • 1 tbsp lemon juice

  • 1 tsp tumeric powder

  • 2 tsp garam masala (Note 1)

  • 1/2 tsp chilli powder or cayenne pepper
    powder (Note 2)

  • 1 tsp ground cumin

  • 1 tbsp ginger, freshly grated

  • 2 cloves garlic, crushed

  • 1.5 lb / 750 g chicken thigh fillets, cut into bite
    size pieces




CURRY




  • 2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable
    oil (Note 3)

  • 1 cup tomato passata (aka tomato puree) (Note
    4)

  • 1 cup heavy / thickened cream (Note 5)

  • 1 tbsp sugar

  • 1 1/4 tsp salt




TO SERVE




  • Basmati or other Rice

  • Coriander/cilantro (optional)




Instructions




  1. Optional blitz: for an extra smooth sauce, combine the
    Marinade ingredients (except the chicken) in a food processor and blend until
    smooth. (I do not do this)

  2. Marinade: Combine the Marinade ingredients with the
    chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum
    3 hrs).

  3. Cook chicken: Heat the ghee (butter or oil) over high
    heat in a large fry pan. Take the chicken out of the Marinade but do not wipe
    or shake off the marinade from the chicken (but don’t pour the Marinade left in
    the bowl into the fry pan). 

  4. Place chicken in the fry pan and cook for around 3 minutes,
    or until the chicken is white all over (it doesn’t really brown because of the
    Marinade).

  5. Sauce: Add the tomato passata, cream, sugar and salt.
    Turn down to low and simmer for 20 minutes. Do a taste test to see if it
    needs more salt.

  6. Garnish with coriander/cilantro leaves if using. Serve with
    basmati rice.

  7. The Butter Chicken is pictured with my very easy No
    Yeast Flatbread and no-fry papadums (Note 5).






Base Recipe adapted from this SITE







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