I love Indian food! The complex mixtures of spices, the heart warming flavors, the texture…but a real curry is more than just mixing in curry powder…I always had a hard time figuring out what exactly is the secret in these complex dishes. Then an Indian friend gave me a wonderfull recipe for butter chicken. After a few adaptions this is the best restaurant quality butter chicken I have ever eaten. You need a lot of different spices but it is absolutely worth it and it is really easy and quickly made! Friends keep asking me to make it again…
For 2 good eaters:
Chicken and Marinade:
• 500g boneless chicken, cut into bite-size pieces
• 1 tsp salt
• 0.5 tsp indian red chilli powder
• 1 tsp Tandoori Masala
• 0.5 tsp cumin powder
• 4 tbsp yoghurt
Sauce:
• 0.5 cup butter
• 1 tsp cumin seeds
• 1 large onion, chopped
• 4 cloves garlic
• 1 tsp ginger powder
• 1 can tomatoes (400g)
• 1 tbsp tomato paste
• 3 tbsp vegetable oil (approximated)
Finishing:
• 2 bay leaves
• 2 green cardamom pods
• 3 cloves
• 1 — 1.5 tsp salt
• 0.5 tsp turmeric powder
• 0.5 tsp indian red chilli powder
• 2 tsps brown sugar
• 0.5 tsp ground cinnamon
• 0.5 cup whipping cream
• 0.5 tsp black pepper
• 0.5 tsp Garam Masala
• Coriander leaves, to garnish
Method:
• Add chicken and marinade ingredients to a bowl and mix well until all ingredients are well-combined. Set aside
• Melt butter in a large saucepan and add cumin seeds and fry for one minute
• Add onion and ginger then fry until the onion turns golden brown (5-6 minutes)
• Add tomatoes, padte and ginger powder to the saucepan and sauté for 2-3 minutes
• Remove onion-tomatoe mixture from saucepan and puree.
• Add vegetable oil to saucepan and turn to high heat
• When hot, add bay leaves, cardamom and cloves and fry for one minute
• Add chicken and marinade and fry for 5-6 minutes until it turns white
• Add onion-tomato puree to the saucepan
• Add salt, brown sugar and spices
• Simmer on low heat until chicken is tender and fully cooked about 15 minutes
• Add whipping cream and simmer for another 5 minutes
• Garnish with coriander leaves and serve with Naan or freshly cooked Basmati Rice (with cardamom pods and raisins if youl like)