Saturday, 31 August 2013

Butter Chicken


 
 
BUTTER CHICKEN
 
 
 
 
This was made from Scratch. I will have to admit to not making this. I got home from work one day to find that my husband had cooked up this lovely dish . NO it was not done from a pkt or a takeaway from a Indian takeaway. He made this from scratch and my goodness it was delicious . I would like to share this with you because it was that good . Even better than a brought one.
 
CHICKEN AND MARINADE
1kg Chicken diced
1tsp salt
1 juicy lemon
1 small tub natural unsweetened yoghurt
4 cloves garlic(minced or crushed)
2 cm ginger (minced or crushed)
3/4 tsp chilli powder
2 tsp garam masala
1 tsp turmic
 
BUTTER SAUCE
1can (130g) tomato paste
75mls hot water
2 gloves garlic (mince or crushed)
2cm ginger (mince or crushed)
300mls of fresh cream
1 tsp garam masala
1 tsp ground cumin seeds
3/4 tsp salt
1/2 tsp sugar
1/2 tsp chilli powder
juice of 1/2 lemon
75g butter
fresh coriander chopped
 
METHOD
MARINADE-  In a large bowl add and mix all together the ingredients and marinade for 1 to 2 hours. the longer the better.
 
BUTTER SAUCE
In a measuring jug combine the hot water and tomato paste. In a medium sized sauce pan melt the butter. Add the garlic and ginger and fresh chili. Cook gently for 3-4 minutes. Remove from the heat and add the garam masala, ground cumin seeds, salt, sugar and chili powder. Combine all the ingredients and return to heat for 30 seconds mixing well. Do not over cook this stage as butter and spices will easily burn. Now add the tomato paste mix and fresh cream. Mix all ingredient and heat through to a gentle boil. Then turn  heat to very low for 5 minutes, keep gently mixing and add the lemon juice. Taste wow and adjust seasoning, if required.
 
Adding the chicken
 
Place the chicken mixture into a large colander and drain off excess marinade. Return to original container. Heat the butter sauce to just below boiling and maintain heat at this level. Heat 2 tablespoons of oil in a wide heavy fry pan. When oil is very hot add 1/3 of the chicken and sauté for about 5 minutes, until the chicken is cooked but still tender. All moisture should have evaporated leaving only the chicken and a little oil. Transfer the cooked chicken into the butter sauce and mix . Wipe clean the pan with a paper towels to remove all of the oil  and residue. Repeat the process for the remaining chicken. Ensure that the chicken is cooked in small amounts so that it does pan fry rather than boil in it own juices.
 
Once all the chicken is cooked and in the sauce, taste and readjust if required. If it too thick add a little more cream, or boiled water. If you really love butter add a further 20-30grams and stir in. Transfer to serving dish and sprinkle with fresh coriander . Serve with rice and Naan bread.