This fragrant east Indian dish has quite a list of ingredients and directions to make it, BUT IT IS SO WORTH THE EFFORT!! This particular dish is one of the more popular Indian dishes and also can be made mild or hot, so it can suit most palates!
4 boneless skinless chicken breasts
Juice of 1 lime
1/2 tsp. salt
1 tsp. red chilli powder- (more or less to suit your taste)- DO NOT USE MEXICAN CHILI POWDER- this is ground Indian red chilli powder (mild or 1/2 tsp. medium) or substitute ground red pepper chili flakes- or cayenne pepper if you don't have either of the other two.
*Sidenote: the following whole spices are normally used and ground fresh to add to the recipe- I realize that not everyone has these whole spices hanging around, so I also added an option for the ground- BUT- whole fresh ground DOES make a definite difference)
6 cloves or 1/4 tsp. ground cloves
8-10 peppercorns or 1/2 tsp. black pepper
1" stick of cinnamon or 1/2 tsp. ground cinnamon
2 bay leaves
2 tsp. ground coriander
1 tsp. cumin powder
1/4 tsp. tumeric powder
8-10 almonds
seeds from 3-4 cadamom pods or 1/2 tsp. ground cardamom
(if using whole spices, toast all the above in heavy skillet on the stove for 3-5 minutes, until you can smell the spices, then cool and grind in a spice grinder. If using powders, mix together in a bowl and set aside.)
1 cup plain yogurt
3 tbsp. Grapeseed oil
2 medium yellow onion, chopped
1 tbsp. minced garlic
1 tsp. ginger paste or about 1" fresh ginger, minced
1 (14oz.) tomato sauce
16oz. chicken stock
2 tbsp. dried fenugreek leaves
3 tbsp. butter, softened (or ghee if you already have)
2 tsp. cornstarch (negligible for carbs and needed in my opinion)
cilantro to garnish
Mix chicken, lime juice, salt and chilli powder in a large mixing bowl- cover and allow to marinate 1 hour in fridge.
After marinating is done, mix the yogurt and spice mixture and add to the chicken. Allow to marinate for another hour.
Heat oil in a deep skillet on medium heat. When hot, add the onions. Sweat until translucent and pale, then add ginger and garlic. Fry for 2 minutes.
Shake off excess yogurt mix (set aside) and add the chicken and fry until sealed (chicken will turn opaque and flesh will go from pink to whitish in color).
Now add tomato paste, chicken stock, fenugreek leaves, and remaining yogurt mixture to the chicken.
Cook until the chicken is tender and gravy is reduced in volume about half- about 15 minutes.
Spoon about a 1/4 cup hot gravy into a separate bowl and add cornstarch. Add cornstarch back to skillet and cook 5 minutes more to thicken gravy.
Garnish with cilantro leaves and serve with basmati rice and naan.
Enjoy!
** Optional "smoke" flavor- this is a more traditional flavor for the dish.
When Butter Chicken is cooked, remove chicken, leaving gravy in skillet. Make a small bowl out of aluminum foil and 'float' it on top of gravy. Heat one charcoal briquette on an open flame until red hot and gently put the charcoal in aluminum bowl. Cover skillet immediately. Remove cover 5-8 minutes later, discard bowl and spoon gravy over chicken. Now your curry will be infused with a great smoky flavor!
4 boneless skinless chicken breasts
Juice of 1 lime
1/2 tsp. salt
1 tsp. red chilli powder- (more or less to suit your taste)- DO NOT USE MEXICAN CHILI POWDER- this is ground Indian red chilli powder (mild or 1/2 tsp. medium) or substitute ground red pepper chili flakes- or cayenne pepper if you don't have either of the other two.
*Sidenote: the following whole spices are normally used and ground fresh to add to the recipe- I realize that not everyone has these whole spices hanging around, so I also added an option for the ground- BUT- whole fresh ground DOES make a definite difference)
6 cloves or 1/4 tsp. ground cloves
8-10 peppercorns or 1/2 tsp. black pepper
1" stick of cinnamon or 1/2 tsp. ground cinnamon
2 bay leaves
2 tsp. ground coriander
1 tsp. cumin powder
1/4 tsp. tumeric powder
8-10 almonds
seeds from 3-4 cadamom pods or 1/2 tsp. ground cardamom
(if using whole spices, toast all the above in heavy skillet on the stove for 3-5 minutes, until you can smell the spices, then cool and grind in a spice grinder. If using powders, mix together in a bowl and set aside.)
1 cup plain yogurt
3 tbsp. Grapeseed oil
2 medium yellow onion, chopped
1 tbsp. minced garlic
1 tsp. ginger paste or about 1" fresh ginger, minced
1 (14oz.) tomato sauce
16oz. chicken stock
2 tbsp. dried fenugreek leaves
3 tbsp. butter, softened (or ghee if you already have)
2 tsp. cornstarch (negligible for carbs and needed in my opinion)
cilantro to garnish
Mix chicken, lime juice, salt and chilli powder in a large mixing bowl- cover and allow to marinate 1 hour in fridge.
After marinating is done, mix the yogurt and spice mixture and add to the chicken. Allow to marinate for another hour.
Heat oil in a deep skillet on medium heat. When hot, add the onions. Sweat until translucent and pale, then add ginger and garlic. Fry for 2 minutes.
Shake off excess yogurt mix (set aside) and add the chicken and fry until sealed (chicken will turn opaque and flesh will go from pink to whitish in color).
Now add tomato paste, chicken stock, fenugreek leaves, and remaining yogurt mixture to the chicken.
Cook until the chicken is tender and gravy is reduced in volume about half- about 15 minutes.
Spoon about a 1/4 cup hot gravy into a separate bowl and add cornstarch. Add cornstarch back to skillet and cook 5 minutes more to thicken gravy.
Garnish with cilantro leaves and serve with basmati rice and naan.
Enjoy!
** Optional "smoke" flavor- this is a more traditional flavor for the dish.
When Butter Chicken is cooked, remove chicken, leaving gravy in skillet. Make a small bowl out of aluminum foil and 'float' it on top of gravy. Heat one charcoal briquette on an open flame until red hot and gently put the charcoal in aluminum bowl. Cover skillet immediately. Remove cover 5-8 minutes later, discard bowl and spoon gravy over chicken. Now your curry will be infused with a great smoky flavor!
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