Butter chicken is a rich and tasty dish that can be adapted to suit anyone's tastebuds. If you like it hot, add more chillis and chilli powder. If you like mild heat, reduce it. Either way, it won't disappoint.
Ingredients
The Marinade
Take your chicken breasts and prick them with a fork to make little holes. This will let the marinade soak in. Mix all of the marinade ingredients together to form a nice paste and rub into the chicken as much as you can, getting it into all those little holes. To get the best flavour, leave the chicken in the marinade overnight in your fridge covered in cling film.
Once your chicken has finished soaking up the flavour, heat half of your butter in a pan and throw in your chicken and the marinade and cover the pan with a lid and cook for 25 minutes to make sure the liquid evaporates and to make sure the chicken is fully cooked. (Cooking with the lid on essentially steams it, making the meat soft and tender!) After it has finished, you should be left with some fat. Use this to fry the chicken with in a seperate pan.
Then, throw the last of the butter into a pan again and add your chilli powder, cumin, black pepper and coriander. These will be fried for only a few seconds to release the flavour. Next add the chopped tomatoes, and salt and cook for about 6 to 7 minutes to create a puree and so that the fat separates from it. (Add sugar to your tomatoes if you wish. This will help to cook them better and take away the nasty twang taste they sometimes develop from harsh cooking.)
Next, add the whisked cream. Make sure to reduce the heat, or it will burn. After some stirring, add your chicken and some chopped ginger and chillies, as well as a small pinch of salt. After these have been mixed thoroughly, cover it once again with a lid and simmer for roughly 10 - 11 minutes.
[NOTE: If you wish the sauce to be thicker, either add cashew paste, or cornflour to the mix when cooking.]
Ingredients
The Marinade
- 1 3/4 lbs boneless chicken breasts, cut into pieces
- 1 tablespoon yogurt
- 1 small onion (Mince this)
- 1 teaspoon chilli powder
- 1 tablespoon vinegar or lemon juice
- 1 teaspoon coriander (Ground)
- 1 teaspoon cumin (Ground)
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- salt, to taste
- 4 fresh tomatoes, chopped
- 4 tablespoons butter (Salted makes for extra flavour)
- 1 tablespoon of whisked fresh cream
- 1 teaspoon coriander (Ground)
- 1 teaspoon cumin (Ground)
- 1 teaspoon red chili powder (heat level of your choice)
- 1 teaspoon black pepper
- 2 teaspoons finely sliced ginger root
- 2 teaspoons chillies (Red or green)
- salt, to taste
Take your chicken breasts and prick them with a fork to make little holes. This will let the marinade soak in. Mix all of the marinade ingredients together to form a nice paste and rub into the chicken as much as you can, getting it into all those little holes. To get the best flavour, leave the chicken in the marinade overnight in your fridge covered in cling film.
Once your chicken has finished soaking up the flavour, heat half of your butter in a pan and throw in your chicken and the marinade and cover the pan with a lid and cook for 25 minutes to make sure the liquid evaporates and to make sure the chicken is fully cooked. (Cooking with the lid on essentially steams it, making the meat soft and tender!) After it has finished, you should be left with some fat. Use this to fry the chicken with in a seperate pan.
Then, throw the last of the butter into a pan again and add your chilli powder, cumin, black pepper and coriander. These will be fried for only a few seconds to release the flavour. Next add the chopped tomatoes, and salt and cook for about 6 to 7 minutes to create a puree and so that the fat separates from it. (Add sugar to your tomatoes if you wish. This will help to cook them better and take away the nasty twang taste they sometimes develop from harsh cooking.)
Next, add the whisked cream. Make sure to reduce the heat, or it will burn. After some stirring, add your chicken and some chopped ginger and chillies, as well as a small pinch of salt. After these have been mixed thoroughly, cover it once again with a lid and simmer for roughly 10 - 11 minutes.
[NOTE: If you wish the sauce to be thicker, either add cashew paste, or cornflour to the mix when cooking.]
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