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    Friday, November 09, 2018

    Easy Butter Chicken


    I have never made Butter Chicken. 
    Last week my Granddaughter requested it for dinner
    so I Surfed the Net and found quite a few recipes, naturally
    I decided to use the BBC Good Food idea, 
    with a couple of changes, to suit what I had in the cupboard
    It was very popular, with the kids…Second and third helpings in fact
    I didn’t add chilli as I was cooking for kids, but if you feel the need…
    Finely chop and saute a red chilli with the garlic and ginger

    If you want greens I suggest some wilted spinach on the side
    Cooks hint
    Don’t forget when you wilt the spinach, sauté  in a little butter with garlic, seasoned 
    with S & P

    Spinach really needs that extra touch

    So back to the Butter Chicken 
    You will need

    25 gms Butter
    1 red onion chopped
    Sea Salt and Freshly ground Black Pepper
    3 tablespoons Butter Chicken Curry Paste
    3 large chicken Breasts cut into pieces
    tablespoon butter and 1 tablespoon Rice Bran oil

    3 cloves garlic peeled and crushed
    1 Tablespoon grated ginger
    2 whole tomatoes chopped
    Sea salt and freshly Grated Black pepper
    500g Passata or 1 400 gms can chopped tomatoes blitzed
    100 mls double cream

    Handful coriander chopped, stems and leaves 
    Cooked Rice to serve

    Marinate the chicken piece in the curry paste, for at least an hour
    Then when ready 

    Heat butter in a large pan, 
    Over medium heat, add onion, season with salt and pepper and sauté till softened
    Meanwhile in another pan over high heat
    Add More butter and a tablespoon of Rice Bran oil
    Brown chicken pieces
    Don’t crowd the pan so you will need to cook in batches
    You will also need to add more cooking fat as you go
    Add to onion mix

    Add another tablespoon of butter
    Add garlic, ginger and chopped fresh tomatoes
    Season with S & P
    Saute till soft
    Add to chicken and onion
     Add the Passata/Canned Tomatoes
    Stir and bring to a simmer
    Simmer gently, uncovered for about 20 minutes, till chicken is tender
    Taste and adjust season if needed 

    Just before serving add cream and chopped coriander
    Serve over cooked rice 
    With a leaf or two of coriander for presentation

    It was suggested that you add 2 tablespoons Cashew Butter with the cream
    I didn't have any but it sounds like a tasty idea
    And as usual the youngest Members of the Family don't give a damn




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