Butter Chicken Recipe - Indian Cooking
BUTTER CHICKEN - ALSO KNOWN AS MAKHANI CHICKEN
- 3 or 4 tablespoons of butter.
(Depending on size of onion)
- 1 onion medium size
- ¼ teaspoon of cinnamon
- 2 teaspoons of crushed garlic
- 2 teaspoons of crushed ginger
- ½ teaspoon of ground turmeric
- 1 to 2 teaspoons of chili powder
- 1 tablespoon of coriander
- 400 grams / 14 oz of skinless, boneless chicken thighs or breasts
(If using breasts reduce cooking time)
- ¼ to ½ cup ground almonds (optional)
- 225 gram / 8 oz can of whole tomatoes with juice
- 1 tablespoon of tomato paste
- ½ cup of unsweetened yoghurt
Trim and cut the chicken into small cubes, wash, dry and put aside.
Using a clean knife and cutting board dice the onions. Grind the
tomatoes in a blender slightly and keep aside.
Heat a large saucepan and melt 2 to 3 tablespoons of butter until it
is frothy. Add the onions and the cinnamon to the pan and fry
lightly.
Stir for two minutes and add crushed garlic and ginger. Stir until
onions start to turn slightly light brown and add the turmeric. For
three to four minutes at medium heat stir continuously making sure
the onions do not burn or stick to the pan.
Add the chicken and sauté stirring constantly until the chicken
starts brown slightly. Then add tomatoes. Stir occasionally to
ensure that the chicken/onion/spices do not stick to the pan. After
every stirring cover pan. Cook for about 20 minutes.
Check if chicken is done, increase cooking time until chicken is
tender. Cooking time may vary with amount of heat. Keep temperature
to medium. Once chicken is cooked add yogurt, stir thoroughly, cover
and let the dish simmer for about 5 to 7 minutes on low heat.
This dish should be enough for four to six people.
Serve with rice or bread.
Tips:
1. Can use fresh tomatoes instead of canned tomatoes.
2. Any bacteria that may be in the chicken are destroyed during
cooking.
However when handling raw chicken, wash hands thoroughly so bacteria
is
not transferred to other utensils etc.