Butter Chicken
themeatmensg
February 17, 2016
Butter chicken is a very popular Indian dish. We got this recipe from a generous fan recently and decided to give it a go with some adjustments.
This recipe calls for marinating boneless chicken thighs in yogurt and chilli powder, which not only flavours the meat but at the same time tenderises it. The flavourful butter and cream sauce has a rich yet tangy taste from the use of tomato purée. Serve with loads of fresh coriander as it’s perfect with rice or naan bread!
Special thanks to Pritika Hemmady for providing us with her recipe!
This is definitely a dish worth trying – also, in the spirit of sharing we hope everyone can share with us your secret / home recipes. We look forward to your messages on Facebook!
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Ingredients
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| 800g boneless chicken thighs | |
| 2tbsp oil | |
| 100g butter | |
| 2yellow onions | |
| 3 tomatoes | |
| 2tbsp tomato puree | |
| 1tsp minced garlic | |
| 1tsp black peppercorns | |
| 1tsp red chilli powder | |
| 1tsp turmeric powder | |
| ½cup cooking cream | |
| ½cup water | |
| 1cup of fresh coriander | |
| Salt to taste |
Marinade:
| 1cup yogurt | |
| 5tsp red chilli powder | |
| t tsp minced garlic | |
| 3tsp lime juice | |
| 1tsp salt (adjust to taste) |
Directions
1.
Cut 800g boneless chicken thighs into strips
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2.
Add 1 cup yogurt,
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3.
5 tsp red chilli powder,
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4.
1 tsp minced garlic,
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5.
3 tsp lime juice,
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6.
and 1 tsp salt (adjust to taste)
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7.
Mix well
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8.
Cover and marinate overnight or at least 2 hours
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9.
Quarter 2 yellow onions and add to food processor
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10.
Quarter 3 tomatoes and add to food processor
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11.
Blend into a puree
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12.
Heat 2 tbsp oil in pan
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13.
Add 100g butter
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14.
Once butter melt add 1 tsp minced garlic
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15.
and 1 tsp black peppercorns
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16.
Add blended onions and tomatoes
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17.
Stir fry till fragrant
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18.
Add 2 tbsp tomato puree,
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19.
1 tsp red chilli powder
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20.
and 1 tsp turmeric powder
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21.
Cook till puree reduces to a thick paste
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22.
Add marinated chicken,
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23.
½ cup water
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24.
and ½ cup cooking cream
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25.
Mix well and cover
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26.
Cook on slow flame till the chicken is semi-cooked
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27.
Add half a cup of fresh coriander
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28.
Add salt to taste
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29.
Boil on a high flame till it thickens
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30.
Add remaining coriander and serve
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