Salams all my lovely fellow cooks…it’s been a while, I know I know…you will all have to be patient with me. I have been cooking away but just finding time to actually blog has been difficult…I havent forgotten you all. Today I’m posting a family fave, it may also be your fave 😬 Hubby dearest always mentions a butter chicken he had when he went India, he said he’s not had any like that any where. Mine may not be like Karims in Delhi but he does say it is one of the best he’s had so I guess I’m happy with that. Anyways here goes my dears….any questions pls feel free to ask.
1 chicken – cleaned and drained (cut into medium pieces-or if preferred u can use chicken fillet too)
2 small onions (chopped or sliced)
2 tsp coriander & cumin powder
1 and half tsp chilli powder
2 tsp ginger and garlic paste
1 tsp garlic paste
1 and half tsp Salt (add more or less to taste)
3 tbs Natural yoghurt
2 tbs Tandoori Powder
3 tbs Tomato Puree/Paste
Half tin chopped tomatoes (blended)
1 small tub Double Cream (300ml)
Chopped fresh coriander
Marinate the chicken pieces in the coriander/cumin powder, red chilli powder, salt, ginger/garlic and garlic and the yoghurt and leave for about 20-30 minutes.
While Chicken is marinating melt the butter in a medium pot and add the chopped/sliced onions and cook until the onion have softened.
Add the marinated chicken and cook covered on medium to low heat for around 10 minutes, then add the tinned tomatoes, tomato puree and tandoori powder and stir until well combined and cook on low heat for another 10 minutes
Pour in the fresh cream and stir and let this cook again for around 5 to 7 minutes, if the masala looks too thick add some boiled kettle water just to loosen the masala slightly.
Sprinkle some chopped coriander.
Mix in the spice and ensure the chicken is well coated in all the spices and yoghurt
While chicken is marinating soften the onions in butter
Now add the marinated chicken to the pot with softened onions
Mix well, cover and cook on medium heat
After around 10 minutes add the tandoori
powder, tomato puree and blended tinned tomatoes
Mix well and cook again for around 10 minutes
After cooking for around 10 minutes it’s ready to add the fresh cream
Pour in the fresh cream and stir and cooks again for around 5 minutes on low heat
Enjoy with some hot rotlis/rotis/chappatis and some spicy Mango pickle/achaar