Saucy Butter Chicken – Yum!

Butter chicken was reportedly developed in the early 20th century in Delhi as a way to use leftover tandoori chicken so that the dried out chicken pieces can be softened with tomatoes, butter, and cream. Butter chicken is usually creamier, while chicken tikka masala, which was developed in the UK, tends to be spicier.

Ingredients

  • 3
    Tbs
    ghee / vegetable oil
  • 6
    chicken breasts (cut into bite-sized pieces and seasoned)
  • 1
    Tbs
    mustard seeds
  • 1
    large onion, finely chopped
  • 1
    Tbs
    fresh ginger, finely chopped
  • 1
    Tbs
    crushed garlic
  • 1
    tsp
    Garam Masala
  • 1
    tsp
    ground cumin
  • 1
    tsp
    ground coriander
  • 1/2
    tsp
    chilli powder, (or more if you like it hot)
  • pinch
    sugar
  • salt and pepper
  • 8
    cardamom pods (toasted and seeds ground)
  • 400
    g
    large juicy tomatoes (peeled and grated)
  • 2
    Tbs
    tomato paste
  • 1/2
    c
    chicken stock
  • 1
    c
    fresh cream
  • 100
    g
    cold butter (cut into small pieces)
  • To garnish:
  • 4
    Tbs
    cashew nuts (lightly toasted and chopped)
  • fresh coriander

Method

Heat 2 tablespoons of Ghee or Oil in a saucepan, and gently sauté the chicken pieces in batches till half-cooked. Remove with a slotted spoon and set aside.

Add the remaining Ghee to the saucepan and heat, now add the mustard seeds and fry for a few minutes until they pop. Add the onion, ginger and garlic and cook for a few minutes till fragrant. Stir in the Garam Masala, cumin, coriander and chilli powder – do not let the spices burn! Add a little more Ghee and cook for a few minutes.

Now add the sugar, salt, pepper, cardamom, tomatoes, tomato paste and chicken stock. Bring to the boil and cook until the sauce has become fragrant.

Pour the sauce into a food processor and blend until smooth. Return to the saucepan and add the cream. Bring the sauce to a simmer, adjust the seasoning, and return the chicken to the pot. Warm through.

Just before you are ready serve, stir in the chopped butter a few pieces at a time. Spoon the butter chicken into a bowl, and garnish with chopped coriander and chopped cashew nuts.

Serve with steaming hot Basmati rice.

[Recipe by jenny Morris]

saucy

 

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