Figs & Lemon

My Culinary Adventures

Butter Chicken

0

[Recipe Inspired slightly from Gordon Ramsay's version and made more desi]

 

I love Butter Chicken. My best friend loves butter chicken and she isn’t even desi! Who doesn’t love butter chicken…apart from my dad? Although he does seem to enjoy my version of it so…nevermind. Point is, everybody loves Butter Chicken! It’s super easy to to make. You marinate the chicken, cook the chicken, cook the sauce, combine both together, simmer and serve! see? Easy peasy!

Now, I say my version like I’ve made some hugeass changes to the original recipe when in fact I haven’t. All I do is make it slightly creamier and a little less tomato-ey. I like to really cook out that raw tangy tomatoey flavor. Finish off with a good squeeze of cream and mmmmm…you’ve got yourself yummy creamy delicious Butter Chicken.

Here’s what you need to do:

1) Marinate:

Marinate 500 gms of chicken breasts cut into 2 inch cubes in the following:

  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • juice of 1/2 a lemon
  • 4 tbsp yogurt
  • 1 tsp chilli powder
  • 1 tsp cumin powder
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric powder

Combine all of these ingredients in a glass bowl, cover with cling film and chill in the fridge for atleast 2-3 hours.

2) Cook the Chicken

Now there are several ways you could cook the chicken. You could put the chicken on skewer sticks and bake it in the oven at 180 degrees Celsius for 10 mins on each side (total 20-22 mins). Or, you could do what I did and cook the chicken on a lightly greased skillet until all the water dries up. Cook the chicken in whichever way works for you. While the chicken is cooking you can make the sauce.

3) Cook the Sauce

For the sauce heat up about ghee or butter and fry some ginger and garlic in it for about half a minute.

  • 2-3 tbsp of ghee or butter
  • 1 tsp minced garlic
  • 1 tsp minced ginger

Once you can start to smell the ginger and garlic releasing its aroma, throw in the following into the pan aswell:

  • 3-4 cardamom pods (popped open)
  • 3-4 cloves
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1 tsp ground coriander powder

Saute all these spices together for about a minute so as to cook out their raw flavor. After about a minute or so  pour in

  • 300 ml tomato puree

OR

  • 3 Large tomatoes blanched and blitzed +
  • 2 tsp tomato paste ( for the color)

I prefer blanching my tomatoes and blitzing them to make a puree and then adding a bit of tomato paste just to help with the color rather than using canned tomatoes. But you could use canned tomato puree too, I don’t judge. Once you’ve added the tomato puree, bring to a boil and then cover and let the sauce simmer for about 15-20 minutes. Once you can see the sauce has changed its color from a raw pinkish color to a nice rich red, thats when you throw in your chicken. Let it simmer together for a couple of more minutes and then finish off your butter cream with

  • 1 tsp lemon juice ( optional)
  • 40 g of butter ( not so optional…duh!)
  • 200 ml of double cream ( you could..if you absolutely must… maybe just put in 180ml? but only if you must!!)

Here’s  how much butter I put in…that’s my rough estimate of what give or take 40gms of butter looks like.

 

IMG_1273

 

 

Once you’ve put in the cream you can go ahead and turn off the heat since you don’t wanna be cooking the cream too much otherwise it might curdle and form little tiny white specks floating about in your butter chicken. Garnish with chopped fresh cilantro and some cream and serve with naan or steamed rice. DE-LISH!

 

IMG_1276x

 

 

xx

 

 

Related Posts:

  • No Related Posts

So, what do you think ?