Archive for December, 2007

1 Comment

Butter Chicken


2007
12.30

Posted in Indian, Poultry | 1 Comment »

I was looking for a good recipe for butter chicken and came across VahRehVah which looks to be a great resource for Indian cooking ideas. Many of the recipes have videos including this one. I think I’ll be looking there often for inspiration since we are so into Indian food lately.  This recipe is a bit modified from what I found on their site but ended up mouth watering delicious!  I loved the texture of the sauce.  Oh. and don’t forget the Naan.  YUMMY :-P

Ingredients

  • 4 tbsp. butter, melted
  • 1/2 c. cashew nuts, chopped
  • 1/3 c. cilantro leaves + a few sprigs for garnish
  • 1 jalapeño, diced
  • 1 tbsp coriander powder
  • 1 tsp. cumin seeds
  • 1 tsp. ginger paste+ 1 tsp. ginger paste for another step
  • 1 tsp. garlic paste + 1 tsp. garlic paste for another step
  • 1/2 pt. fresh cream
  • 4 tbsp oil
  • 2 sm/med. onions, chopped
  • 2 lbs. chicken breast
  • 1/4 c. water
  • 4 tsp. Red chili powder divided into two 2 tsp. piles
  • Salt to taste
  • 1 tsp Sugar
  • 1 lb. tomato, chopped
  • a few squirts of tomato ketchup

Directions

  1. In a medium size bowl add 1 tsp. ginger paste, 1 tsp. garlic paste, salt, 2 tsp. red chili powder. Cut chicken into small bite sized pieces and thoroughly coat in the mixture.
  2. In a good skillet, add 4 tbsp. oil and fry the coated chicken in the oil until the pieces are about 3/4 of the way done. Remove from pan and set aside.
  3. To the leftover oil add cumin seeds, cashews, coriander powder, 2 tsp. red chili powder. Roast mixture, stirring constantly for about 2 minutes. Add onion to the mixture and saute to soften (2-3 minutes).
  4. Add 1 tsp. ginger paste, 1 tsp. garlic paste, chopped jalapeño, and chopped tomato, cilantro leaves & 1/4 c. water to the mixture and cook on medium heat for 10 minutes (or until tomatoes have broken down), stirring occasionally.
  5. Now add the mixture to a blender or food processor and add melted butter and cream. Blend until a smooth consistency. Now taste the sauce for the right amount of spice & salt. If it’s not spicy/salty enough add cayenne pepper and/or salt, to taste, and blend some more.
  6. Return the sauce to the pan and add chicken (and any liquid that has settled from the chicken) and a few squirts of tomato ketchup.
  7. Stirring occasionally, cook for another 10 minutes over medium-low heat (or until the sauce is thick to your liking).
  8. Serve over Jasmine rice and garnish with cilantro.