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British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Topic started by: fstr n u on November 06, 2016, 05:40 AM
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Many of our local East Indian Restaurants serve Butter Chicken with a very liquid (non textured sauce) which led me to wonder how they get their sauce the way they do. After much trial and error, the family and I are more than satisfied with the results. Here's what i did for those who enjoy this dish:
1. Marinade:
5 chicken breasts cubed; 2 Tbsp Tandoori Masala pdr; 1 tsp ginger/1 tsp garlic paste; 1 tsp curry pdr; 1 tsp garam masala pdr; 1 Tbsp Lemon Juice; 2 Heaping Tbsp Greek Plain Yogurt:
(a) mix ingredients into cubed chicken, cover and marinade for as long as you can (up to 24 hours)
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2. Butter Chicken Sauce:
2 Tbsp Ghee/Oil
1 Lg Onion chopped fine
1-1/2 tsp garlic & 1-1/2 tsp ginger paste;
2 Cans Tomato Soup Soup (approx 600 mls in total) & 1 can Tomato Paste (small)
60 mls (2 oz) chicken stock
6 cloves ground into pdr
1/4 tsp cinnamon pdr & 3/4 tsp Cardamom pdr
1 tsp Paprika pdr & 1 tsp Kashmiri pdr
1 Tbsp Butter& 100 ml Heavy Cream;
3 Heaping Tbsp Greek Plain Yogurt
1 Tbsp Coriander pdr & 1-1/2 tsp Cumin pdr
Optional: 1/4 tsp salt & 1/2 tsp white sugar
1 Tbsp Fenugreek Leaves ground (Methi) & 2 tsp Garam Masala pdr
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1. Pan fry marinated chicken until cooked or bake in cooking ware (375 degrees F x 20-25 minutes); once cooked set aside until Step 5
2. Add Ghee/oil to pan; saute onions x 15 minutes add garlic/ginger pst and cook x 3 minutes medium heat; add chicken stock or water & 2 cans Tomato Soup
3. Allow to cool slightly, then blenderize contents of pan until smooth (once done blending, you can pass contents through sifter/sieve to remove seeds/skins)
4. Put blenderized sauce back into pan and continue cooking at medium heat; add 1 small can Tomato Paste and all spices EXCEPT for Garam Masala and Fenugreek Leaves
5. Cook blenderized sauce and spices for 5-10 minutes, add butter and small amount water if needed to get sauce consistency to your liking; then add cooked chicken to pan, stir and continue cooking x 3 minutes
6. Add Garam Masala, Fenugreek Leaves and Heavy Cream...continue cooking x 5 minutes
7. Taste sauce...add salt/sugar/water as needed to get taste and consistency to your
8. Serve with Naan Bread/chick peas/rice and enjoy
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Before anyone critiques this recipe, please try it out. I had several people sample this dish and they all really enjoyed the butter chicken.
Ryan