Butter Chicken Masala
This is a classic Indian dish. There are many versions of the recipe. Traditionally in India it is served off the bone, cooked in a tandoor. It can also be grilled or pan fried. Sometimes the chicken is marinated overnight in a yogurt and spice mixture. Different spices are used, including ginger, garlic, garam masala, coriander, turmeric and chilli. The sauce is made by heating tomato, garlic, dried fenugreek leaves and ginger after which butter and other spices, as well as fresh cream are added. This is my version of the recipe:
Ingredients
300 grams of boneless chicken, cubed
2 onions
A tablespoon of butter
1 tin of cherry tomatoes
15 ml tomato paste
5ml each of minced ginger and minced garlic
10 ml coriander powder
5 ml chilli powder
5 ml garam masala
2 ml turmeric powder
A pinch of dried fenugreek leaves
250 ml cream
15 ml cashew paste
Salt to taste
A small bunch of coriander leaves
Method
Heat the butter in a pan and fry the onions. Add the ginger, coriander, chilli, turmeric and garlic and fry until fragrant. Add the tin of tomatoes and tomato paste and cook until it bubbles. (I normally add 5 ml of sugar at this stage to balance the acidity of the tomatoes.) Add the fenugreek leaves, chicken and cream. Cover and cook until the chicken is tender, stirring once or twice.
Remove the lid and cook until the gravy is thick. Add the garam masala and cashew paste. Add salt to taste and garnish with the coriander leaves. Serve with naan.
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Butter Chicken Masala — 16 Comments
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