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