I haven't written a cooking post for what seems like forever. I have been cooking non-blog worthy food, partly because I was avoiding high-fat food, but mostly because I was lazy.
The lovely Ling tweeted about butter chicken a little while ago. I'm a big fan of the dish so I asked her for the recipe and kindly she sent it to me. I made it last night so finally there's something to share with CCM readers.
1 clove garlic
1 tsp ginger (I used ginger powder)
1/2 tsp turmeric
1 small piece cinnamon
2 pods of cardamom
4 tbsp cashew nuts
3-4 tbsp (60-80g) of butter
3 large chicken thigh fillets - cut into ~1cm wide strips
1 tsp red chilli powder (or to taste)
1/2 tsp dhaniya (coriander) powder
Finely chop 1 big onion and pan fry with 2 tbsp oil until golden brown, then put in the fridge to cool.
Blend the garlic, ginger, turmeric, cinnamon, cardamom, cashew nuts and onion into a smooth paste.
I mixed everything else first while the onion was cooling.
After adding the onion and more blending it started to look like a paste.
Put the butter in a large saucepan in low heat (so the butter can melt gradually).
Chop the other onion lengthwise. Add to the saucepan and fry for 2 minutes.
Add the chicken and fry it for a few minutes each side.
Add the above paste and fry for a while. Then add chilli powder, coriander powder, passata and boil until chicken is well cooked.
I let it simmer for 10 minutes in low heat after the chicken is cooked.
The final step is to garnish with freshly cut coriander and 1 tsp butter before turning off the heat, but I didn't follow it.
I served the butter chicken with roti and steamed green beans.
As you can see in the photo above, the sauce is thicker than butter chicken from Indian restaurants and takeaway. Maybe I'll add some water to the mix next time. It is also less sweet and a bit more spicy which I like :-D Even with 1 tsp of chilli powder only it was too spicy for TLG, I'll have to cook some without chilli for him next time.
What do you think? Are you going to give it a try?