Best-ever butter chicken
Tonight I'm having this awesome Butter Chicken because I was organised yesterday and defrosted and marinated the chicken (go me!)
My flatmate Briony did a cooking class with a lovely Indian lady named Tripta, this is her recipe.. (serves 4)
Sprinkle 500g diced chicken fillets with 1tsp salt, 1tbs lemon juice and ½tsp chilli powder, and then mix well. Set aside for 30 mins.
Mix together the marinade:
1 tbs crushed fresh garlic
1 tbs crushed fresh ginger
1 tbs yoghurt
½ tsp Tandoori colour* mixed with 1 tbs tomato paste
½ tsp garam masala
1 tsp nutmeg
3 tbs vegetable oil
1 tsp coriander powder
1 tsp cumin powder
Add to chicken. Cover and refrigerate overnight.
For the sauce:
2 tbs butter
2 tsp crushed fresh garlic
2 tsp crushed fresh ginger
3 tsp paprika
3 tsp garam masala
1 tsp salt
1 tbs almond meal
1 can crushed tomatoes
1 tbs honey
2 tsp cornflower dissolved in ¼ cup water
freshly ground black pepper
2 tbs fresh cream
blanched almond shavings and fresh coriander (to garnish)
The next evening:
-Preheat the oven to 230˚. Spread the chicken on a tray and cook for 15 minutes.
-Meanwhile, in a pot heat the butter, ginger and garlic on a very low heat. Stir regularly and cook until garlic and ginger change colour (they will gradually change from clear to a rather solid white colour).
-Add paprika, garam masala, salt and almond meal. Mix and cook for a few minutes.
-Add tomato and honey. Bring the mixture to a boil and simmer for a few minutes
-Slowly pour in the cornflour mix, stirring all the time to prevent lumps forming. Simmer for a while.
-When the mixture looks glossy (has a sheen on the surface) (this can take up to 10 minutes) add the pepper and chicken. Keep this on a gentle heat until just before serving, and which point add the cream and mix through.
-Garnish with almond shavings and coriander, serve with steamed basmati or naan.
* Tandoori colour is a bright red liquid, like an essence. Also available as a powder, use only a pinch! Not essential, it just gives the sauce a nice colour.
My flatmate Briony did a cooking class with a lovely Indian lady named Tripta, this is her recipe.. (serves 4)
Sprinkle 500g diced chicken fillets with 1tsp salt, 1tbs lemon juice and ½tsp chilli powder, and then mix well. Set aside for 30 mins.
Mix together the marinade:
1 tbs crushed fresh garlic
1 tbs crushed fresh ginger
1 tbs yoghurt
½ tsp Tandoori colour* mixed with 1 tbs tomato paste
½ tsp garam masala
1 tsp nutmeg
3 tbs vegetable oil
1 tsp coriander powder
1 tsp cumin powder
Add to chicken. Cover and refrigerate overnight.
For the sauce:
2 tbs butter
2 tsp crushed fresh garlic
2 tsp crushed fresh ginger
3 tsp paprika
3 tsp garam masala
1 tsp salt
1 tbs almond meal
1 can crushed tomatoes
1 tbs honey
2 tsp cornflower dissolved in ¼ cup water
freshly ground black pepper
2 tbs fresh cream
blanched almond shavings and fresh coriander (to garnish)
The next evening:
-Preheat the oven to 230˚. Spread the chicken on a tray and cook for 15 minutes.
-Meanwhile, in a pot heat the butter, ginger and garlic on a very low heat. Stir regularly and cook until garlic and ginger change colour (they will gradually change from clear to a rather solid white colour).
-Add paprika, garam masala, salt and almond meal. Mix and cook for a few minutes.
-Add tomato and honey. Bring the mixture to a boil and simmer for a few minutes
-Slowly pour in the cornflour mix, stirring all the time to prevent lumps forming. Simmer for a while.
-When the mixture looks glossy (has a sheen on the surface) (this can take up to 10 minutes) add the pepper and chicken. Keep this on a gentle heat until just before serving, and which point add the cream and mix through.
-Garnish with almond shavings and coriander, serve with steamed basmati or naan.
* Tandoori colour is a bright red liquid, like an essence. Also available as a powder, use only a pinch! Not essential, it just gives the sauce a nice colour.