🍗 Chicken Dishes
Butter Chicken
This curry recipe utilizes butter instead of oil. Notably, butter doesn't require long cooking times. The reason we add the butter towards the end of the cooking process is to prevent the curry from spattering when stirred.
Ingredients
- 2 baby chickens cut into curry pieces
- 1/4 cup full-fat plain yogurt
- 5 tablespoons cooking oil
- 4 cloves garlic
- 1/2 inch piece of ginger
- 1 teaspoon Kashmiri Lal Mirch (for extra spice add 1 to 2)
- 1 teaspoon cumin
- Salt to taste
- 10 whole almonds
- 10 whole cashews
- 2 tablespoons unsalted butter
- 2 tomatoes of tomatoes
- 1 1/2 teaspoons ground Garam Masala
- 1 cup water
- 1/4 cup heavy cream
Method
- 1
In a pot, combine the tomatoes and cloves of garlic with enough water to cover them. Add salt to taste. Cover the pot and simmer on low heat until the tomatoes are thoroughly cooked and the garlic is soft.
- 2
Meanwhile, prepare the sauce by blending all the remaining ingredients apart from the chicken.
- 3
Pour in the prepared sauce and cook for 20 to 25 minutes, allowing the flavours to melt together.
- 4
Add the chicken and stir cook for 10 minutes, add butter and cook for a few minutes, cover, and leave on low heat for 15 to 20 minutes. Be sure to check and stir the mixture frequently as butter can burn easily. Remember to replace the lid each time you finish stirring.
- 5
Serve the butter chicken with accompaniments such as rice, roti, salad, etc.