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Butter chicken


Butter chicken

Ingredients 22
Servings 6
Time 15 min

Ingredients

  • 1/2
    cup
    cashew nuts (unsalted)
  • 2
    Tbs
    ghee
  • 1
    cinnamon stick
  • 2-4
    cloves
  • 2-4
    cardamom pods
  • 1/2
    tsp
    whole cumin seeds
  • 1
    onion, finely chopped
  • 1
    Tbs
    green chilli, ground
  • 1/2
    cup
    reduced fat cream
  • 1
    cup
    fat free milk
  • 1/2
    cup
    water
  • salt to taste
  • For The Chicken:
  • 1
    whole chicken (omit wings and drumsticks)
  • 3
    Tbs
    lemon juice
  • 1
    tsp
    fine black pepper
  • 1
    tsp
    turmeric
  • 1/2
    tsp
    ground cumin powder
  • 1/2
    tsp
    ground coriander powder
  • 3
    Tbs
    butter
  • 3
    charcoal pieces
  • fresh coriander
 

Method

45 min
 

Toast cashew nuts in a pan to release a nutty aroma, then grind to a fine powder. In a pot, add the ghee and heat on medium heat. Add the cinnamon stick, cloves, cardamom pods, cumin seeds and onion. Sauté till golden and translucent. Add the ground cashews and incorporate them into the ghee and onion mixture. To this, add the ground green chilli (to taste) and mix well. Add the cream, fat-free or low-fat milk, and water. Add salt to taste and allow to thicken. Using a stick blender, purée and blend the sauce.

For The Chicken

Cut 1 chicken into smaller, bite-size pieces. I prefer using the meatier pieces and adding in 2 chicken fillets to make up a full kilogram. I omit the wings and drumsticks altogether. Add the lemon juice, fine black pepper, turmeric, ground cumin powder and ground coriander powder. In an oven-safe pan, add the butter. Seal the outside of the chicken. Remove from the stove-top and char under the grill in the oven. Pour the liquid from the grill pan into the sauce and mix well. You should achieve a yellow-coloured sauce at this stage. Once the chicken has browned, empty the chicken into the sauce and stir well. Light 3 pieces of charcoal and empty into a foil-lined small dish. Place in the middle of the pot containing the sauce and chicken. Add 2 tablespoons of sunflower oil to the charcoal and close the lid immediately. Switch the stove off and leave the coal in for 10 minutes. Discard the coal and garnish with fresh coriander and crushed cashew nuts, if desired.

This recipe is an extract from ‘The Beginning: Indian recipes from my home’ by Naqiyah Mayat

Butter chicken

 

 

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