Indian Butter Chicken Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Marinade
1/2 C plain yoghurt, full fat
1 Tbsp lemon juice
1 tsp turmeric powder
2 tsp garam masala (Note 1)
1/2 tsp chili powder or cayenne pepper powder (Note 2)
1 tsp ground cumin
1 Tbsp fresh grated ginger
2 garlic cloves, crushed
1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces
Curry
1 Tbsp vegetable oil or ghee (Note 3)
1 C tomato sauce
1 Tbsp sugar
1-1/4 tsp salt
1 C cream (full fat or light) or for a lighter version use 3/4 C light cream + 1/4 C milk (low fat)
To serve
Rice
Coriander/cilantro (optional)
|
|
Directions: |
Directions:Optional step: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth.
Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours.
Heat the vegetable oil over high heat in a large fry pan. Add the chicken coated in the Marinade and cook for around 3 minutes, or until the chicken is white all over (it doesn't really brown because of the Marinade). Add the tomato passata, sugar and salt. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt. Stir through the cream, then remove from heat. Garnish with coriander/cilantro leaves if using. Serve with basmati rice. |
|
Number Of
Servings: |
Number Of
Servings:3-4 servings; Prep 10 min; Cook 25 min; Total 35 min |
Personal
Notes: |
Personal
Notes: One of the simplest of all Indian curries also happens to be one of the most popular in the world. Skip the takeout and make Butter Chicken at home using this chef recipe. You can get everything you need from the supermarket, it's really easy and the sauce is so good that you will want it on tap!
1. Garam Masala is a spice mix that is readily available at supermarkets nowadays. You will find it in the spice section and it costs around the same as other spices.
2. This is not chili powder as Americans know it! American Chili Powder contains things other than ground dried chili. Use pure chili powder or cayenne pepper to add a spice kick. The spiciness is very mild.
3. Ghee is a clarified butter used in Indian cooking. It can be substituted with almost any cooking oil, or even butter (but cooking oil is better as it doesn't brown).
4. Tomato passata is just pureed tinned tomatoes. Nowadays it is readily available in supermarkets, usually alongside pasta sauces. It costs just a tiny bit more, sometimes the same, as canned tomatoes. If you can't find it, puree canned tomatoes.
5. To make papadums, just place store bought raw papadums (which are really cheap around $1 for a packet) in the microwave on the edge of the turntable. Then microwave for 45 seconds to 1 minute, or until puffed up. They will crisp up when they cool.
6. Adapted from a recipe by Luke Mangan, a famous Australian chef. The only adjustments made was to add salt and provide the lighter option for the cream.
|
|
This recipe for Indian Butter Chicken is from