With the summer coming to an end, the weather’s becoming colder and more rainy (rain sucks, it makes me moody). As temperature drops, the desire for steamy hot, rich comfort food becomes almost overwhelming. The angel in me demands that i stick with the healthy soups but the devil in me is shouting BUTTER CHICKEN!!
I almost deleted this recipe from my recipe folder but the devil (as usual) won in the end.
So here it is, immortalized in this blog as a sinful reminder that you just have to let go once in awhile. To appease my diet conscience, I’ll just delude myself into thinking that it’s actually healthy (yea right) since it uses yogurt…but hmm, how do i get past the fact that the key ingredient is BUTTER?!
Butter Chicken Recipe
image & recipe from Rasa Malaysia
500 grams boneless chicken, cut into 1-inch cubes
juice of 1 lemon
salt and red chili powder, to taste
1 cup yogurt
2 tsp ginger
2 tsp garlic
1 1/2 tbs tandoori masala
3 tbs butter
1 cinnamon stick
4 medium ripe tomatoes, blended
1 tbs tomato paste
1 tsp garam masala
1 tbs honey
1 tbs dried fenugreek leaves
250 ml thick cream
extra butter or coriander to garnish
Marinate the chicken cubes in lemon juice, salt, chili powder, yogurt, ginger, garlic and tandoori powder for at least half an hour. Overnight is best. Preheat the oven to the highest grill setting. Place the chicken on a baking tray closest to the grill and grill for at least 10 minutes on each side or until cooked. Allow the chicken to cook until it JUST starts to char.
To prepare the gravy, heat and melt the butter. Add to it the the cardamoms, cinnamon sticks and cloves. Stir fry for a minute before adding the tomatoes and tomato paste, Let this simmer on low to medium heat, half covered, for about 15-20 minutes. You will notice the gravy thicken and the oil will form a film on top. If the gravy is too thick, you can add a small amount of water. Add the rest of the ingredients as well as the grilled chicken and simmer for another 15 minutes. Garnish with butter or coriander.