I don't have a picture for this post, but I just wanted to share my all time favorite Indian dish, Butter Chicken. As with all of my recipes, feel free to make any substitutions you want.
Indian Butter Chicken
Ingredients:
1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods or 1 /4 tsp cardamom powder
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 tbsp (or 3 oz) tomato paste
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream or more to taste
How to make butter chicken :
Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
Put the chicken into a large mixing bowl and pour over the yogurt mixture.
Set aside.
Melt together the butter and oil in a medium wok or frying pan. Add the onions and fry for about 3 minutes. Add the tomato paste and stir around the pan for 30 seconds to 1 minute. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
You may have to cook the chicken in batches.
Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.
