Home-made Mythical Butter Chicken Recipe :)
Here’s my mum’s recipe for butter chicken! I’m posting this for all mythical beasts who are craving butter chicken thanks to the tall guy, specially my friends @mythicallyvi, @mythical-sue, @you-deserve-a-rhink, @ladycynthiana and of course Rhett himself :) This is how we make it at home in India.
For serving 4 people:
two onions cut into big pieces, 4-5 cloves of garlic and a small piece
of ginger. Blend them in a blender till they form a paste.
- Take 3-4
tablespoons of unsalted butter (we use Ghee - if you remember the
clarified butter the guys used in How to cure a headache GMM :) But
unsalted butter would do just fine.) in a fairly large non stick pan on
medium flame (we use a cauldron).
- As soon as the butter melts, put the
onion garlic ginger paste into it. At this point, there will be a huge
aroma emitting from the pan, which I personally LOVE and immediately
start salivating! But it might be a little strong for you, so make sure
your chimney is on!
- Then immediately place 4-5 chicken pieces into the
pan. We only cook legs and thighs - with bone, but you can use any
pieces that you like, it’s just that the time it takes to cook might
differ. Stir it such that all the pieces are covered with the butter and
the onion paste, as evenly as possible. Let it simmer on medium flame.
- While the chicken is cooking, take 2-3 tomatoes, make a tomato paste in a
blender, and keep it ready.
- Once the chicken turns golden brown and
slightly softer (which might be about 15 minutes later - approximately?)
add the spices! Which are - some salt, turmeric, cumin powder,
coriander powder, red chilli powder, some sugar and garam masala and mix
- Once the spices are spread to all chicken pieces, add the tomato
paste, and mix. Let it simmer on low flame for a few minutes, till you
see butter separating and bubbling up out of the thick curry. At this
point, you may add a little water, put a lid on the pan and let it cook
on low flame for another 10-15 minutes. It might take longer, keep
checking to see if the chicken is tender, and only slightly coming off
of the bones.
- Take a handful of cashew nuts. Blend them into a paste
with some water. Add it about 2 minutes before turning off the flame,
and mix. This should lighten the colour of the dish and make it thicker
- Once the flame is off, add 2-3 tablespoons of fresh cream to top up the dish, and garnish with coriander leaves! :)
- I don’t know why the picture in the newsletter has peas in it. WHO PUTS PEAS IN BUTTER CHICKEN! Don’t put peas in you butter chicken. Please! :D
- While what Indian restaurants serve is fully loaded, with oodles of butter and rich ingredients, it’s not really something you can eat all the time :) So what we make at home is slightly lighter and healthier. We use normal vegetable oil instead of butter or ghee.
- We usually have all the spices I mentioned at home, but if they overwhelm you, you can get something called “Chicken Masala” which is a pre-mixed blend of spices. We get it here in India too, I’m sure you’ll get it everywhere. You can also get pre-made onion garlic paste and tomato puree, but we like to make it fresh.
- You can eat this with basmati rice. But I personally prefer to eat it with roti / naan that we make at home, with a side of yoghurt+boondi (Remember boondi? From GMMore of episode #530 :D haha)
Gah writing this has made
me crave butter chicken so bad that I think my vegetarianism will have
to go on a hiatus :D I’ll cook some this weekend and post a picture :)
If any of you make it, please post pictures!