So this is a recipe I have adapted from several different recipes. I have only just started cooking Indian dishes, but this one is already a real fav in our house! The boys both love it and gobble it down. Best of all it's made from scratch, so you know just what's in it...it is for this reason though Butter Chicken is a sometimes dinner in our house lol.
Butter Chicken (reasonably mild)
Diced Chicken roughly 400gms (I tend to use thigh meat as it stays tender during faster cooking times)
3 Cloves of Garlic, crushed and finely chopped
1 Onion, finely diced
1 1/2 teaspoons Tumeric
1 1/2 teaspoons Cumin Powder and a few Cumin seeds if you have them
1 teaspoon Ground Nutmeg
1/2 teaspoon of Garam Masala (add more if you prefer)
1/4 teaspoon of Chilli Powder (add more if you like it hotter)
4 tablespoons Tomato Paste
3/4 cup of Cream (you may need a little more)
50gms of Butter
Good Sprinkle of Raw or White Sugar
Salt and Pepper to season
Dry fry the spices in a hot fry pan (dry fry is just that no oils or butter etc, just straight into the pan) this releases the flavours. Dry fry until the spices become fragrant.
Dice the chicken and in a bowl cover the chicken in the spices and set aside.
Melt the butter and cook the onions and garlic until soft. Add the chicken and stir well.
Mix through the paste and cream, sprinkle over the sugar, a little salt and pepper and taste. Adjust seasonings as required. If not enough spice add some more garam masala or chilli for some hotness. I like mine reasonably sweet so sometimes I add more sugar, or a little more tomato paste if I want more tomato flavour coming through. This is where you get creative license to adjust the flavour to suit your taste.
Simmer until the chicken is soft and the sauce is thickened.
Serve with Basmati Rice (or any rice) and Roti Bread (or Garlic Roti Bread)
|Dry fry the spices|
|When fragrant, mix through the chicken|
|Sauté onions and garlic in the butter|
1 1/2 cups of Plain Flour
Good Pinch of Salt
3/4 cup of Warm Water
Sift flour into a bowl, add salt and using fingers or a knife mix through water until a dough forms. Flour the bench and knead until a smooth ball forms. Place back in the bowl and leave to rest at least 15mins.
Seperate off pieces and on a floured surface roll out as thin as you can into small round pieces.
Using a dry pan to cook each piece, as they brown turn them over and brown the other side. Keep them warm and serve with curry.
To make Garlic Roti, once the Roti are cooked, crush and finely chop at least 3 garlic cloves, a handful of parsley if you have it and a good chunk of butter (at least 25gms), cook in the microwave until butter is melted and then spread over each roti with a pastry brush ensuring you spread the garlic around on each piece.