Sunday, March 11, 2007

BUTTER CHICKEN

Shari and I were talking about Butter Chicken recipes after the Tandoori turned out so well. The only thing was there was no sauce to sop up with the Naan or chicken or if you wanted to put some on your rice. Well I had tried making butter chicken before but by using a pre-made sauce..you just added tomatoes. IT WAS DISGUSTING!!! However, I came across this recipe and will be adding it to next weeks menu.

Butter Chicken Recipe

2 to 3 tablespoons of butter
1 onion
¼ teaspoon of cinnamon
2 teaspoons of crushed garlic
2 teaspoons of crushed ginger
½ teaspoon of ground turmeric
1 to 2 teaspoons of chili powder
1 tablespoon of coriander
400 grams / 14 oz of skinless, boneless chicken thighs or breasts
¼ to ½ cup ground almonds
225 gram / 8 oz can of whole peeled tomatoes with juice
1 tablespoon of tomato paste
½ cup of unsweetened yogurt

With chicken there is always a risk of food poisoning, so it is important to clean your hands, board and knives before and after working with the raw meat. Trim and cut the chicken into small cubes, cover and put aside.

With a clean knife and board slice the onions into thin wedges (lyonnaise).
Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly.

When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric, chili and coriander. Sauté over a medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish.

Add the cubed chicken and sauté stirring constantly until the chicken has turned white.

Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes.

Add the yogurt and heat through. Serve on rice with a salad and Indian bread if desired.

(Serves 4 to 6)


2 comments:

joni said...

This sounds so good, thanks Pen.

Jenny said...

Looks awesome!