Butter Chicken
From rescue_ranger 13 years agoIngredients
- 2 pounds boneless chicken skin removed shopping list
- juice of 1 lime shopping list
- sea salt to taste shopping list
- 1 tsp red chili powder (adjust to suit your taste) shopping list
- 6 cloves shopping list
- 8-10 peppercorns shopping list
- 1" stick of cinnamon shopping list
- 2 bay leaves shopping list
- 8-10 almonds shopping list
- Seeds from 3-4 pods of cardamom shopping list
- 1 cup fresh yoghurt (must not be sour) shopping list
- 3 tbsps vegetable/canola/sunflower cooking oil shopping list
- 2 onions chopped shopping list
- 2 tsps garlic paste shopping list
- 1 tsp ginger paste shopping list
- 2 tsps coriander powder shopping list
- 1 tsp cumin powder shopping list
- 1/4 tsp turmeric powder shopping list
- 1 can (14 oz) of whole peeled tomatoes shopping list
- 1 Tblsp tomato paste shopping list
- 1 quart chicken stock shopping list
- 2 tbsps kasuri methi (dried fenugreek leaves) shopping list
- 3 tbsp soft butter shopping list
- salt to taste shopping list
- coriander or cilantro leaves to garnish shopping list
How to make it
- Mix the chicken, lime juice, salt and red chili powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.
- Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
- Mix the yoghurt, spice powder (from previous step), coriander, cumin and turmeric together and add them to the chicken. Allow to marinate for another hour.
- Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.
- Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color).
- Now add the tomatoes, tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.
- Cook till the chicken is tender and the gravy is reduced to half its original volume.
- Melt the butter in another small pan and then pour it over the chicken.
- Garnish with coriander leaves and serve with Naan (Indian bread) and Kaali Daal (Split Black lentils).
- Please see my recipes for Naan and Kaali Daal to accompany this dish
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