Buttered Chicken
There is nothing better than a curry at the end of the week, and most especially, a made-from-scratch one! Having experimented with my tomato and prawn curry, and gone back to my original recipe for chicken tikka, it was time to explore some more...
A recipe for Buttered Chicken caught my eye, and as I read it, I knew it would be a good change - it had a sauce with the chicken, which Tikka didn't, so it would fit perfectly with some simple accompaniments of plain rice and a naan to mop up. Followed with sorbet and I could be back in that Indian restaurant!
Buttered Chicken
2 tsp Garam Masala
2 tsp ground coriander
1 tsp of freshly grated ginger (use the fine setting)
1 tsp chilli powder
1 tsp cumin seeds
1 tsp freshly grated garlic (or pressed)
1 tsp salt
3 whole green cardamoms
3 whole black peppercorns
2 medium onions
1 tbsp oil
100g butter
150 ml natural yoghurt
2 tbsp tomato puree
3 large chicken breasts, halved. *I realised today how small the chicken breasts are in the supermarket, especially compared to our local butcher. Unfortunately, I missed the butchers, so had to resort to the supermarket. After much deliberation - sorry, H - I decided to buy a whole small chicken for £4.50, and fillet it myself. I ended up with not only decent size fillets for the curry, but also 2 chicken quarters and 2 pints of chicken stock!
1/4 pint water
2 whole bay leaves
150 ml single cream.
Prepare a bowl with the spices in (not the bay).
Heat the oil and butter in a pan, and fry the onions on a low heat for 10 mins, until golden and melting.
Mix the yoghurt and tomato puree into the spices, then add the chicken and coat it with the yoghurt mixture.
Add the chicken to the onions in the pan and turn up the heat slightly.
Stir continuously in semi-circular movements for 5 mins, before adding the water and bay leaves.
Simmer for 30 mins, and enjoy the smells that infuse the kitchen!
Add the cream and cook for a further 10-15 mins.
Serve and garnish with fresh coriander.
A recipe for Buttered Chicken caught my eye, and as I read it, I knew it would be a good change - it had a sauce with the chicken, which Tikka didn't, so it would fit perfectly with some simple accompaniments of plain rice and a naan to mop up. Followed with sorbet and I could be back in that Indian restaurant!
Buttered Chicken
2 tsp Garam Masala
2 tsp ground coriander
1 tsp of freshly grated ginger (use the fine setting)
1 tsp chilli powder
1 tsp cumin seeds
1 tsp freshly grated garlic (or pressed)
1 tsp salt
3 whole green cardamoms
3 whole black peppercorns
2 medium onions
1 tbsp oil
100g butter
150 ml natural yoghurt
2 tbsp tomato puree
3 large chicken breasts, halved. *I realised today how small the chicken breasts are in the supermarket, especially compared to our local butcher. Unfortunately, I missed the butchers, so had to resort to the supermarket. After much deliberation - sorry, H - I decided to buy a whole small chicken for £4.50, and fillet it myself. I ended up with not only decent size fillets for the curry, but also 2 chicken quarters and 2 pints of chicken stock!
1/4 pint water
2 whole bay leaves
150 ml single cream.
Prepare a bowl with the spices in (not the bay).
Heat the oil and butter in a pan, and fry the onions on a low heat for 10 mins, until golden and melting.
Mix the yoghurt and tomato puree into the spices, then add the chicken and coat it with the yoghurt mixture.
Add the chicken to the onions in the pan and turn up the heat slightly.
Stir continuously in semi-circular movements for 5 mins, before adding the water and bay leaves.
Simmer for 30 mins, and enjoy the smells that infuse the kitchen!
Add the cream and cook for a further 10-15 mins.
Serve and garnish with fresh coriander.
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| Buttered Chicken - Friday fodder! |
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