Posted by: Jonjon | February 16, 2009

Curry – Butter Chicken 8/10


Curry – Butter Chicken 8/10

February 16 2009


http://allrecipes.com/Recipe/Chicken-Makhani-Indian-Butter-Chicken/Detail.aspx

INGREDIENTS (Nutrition)
• 1 tablespoon and 3/4 teaspoon peanut oil 20ml
• 1-1/4 shallot, finely chopped
• 1/3 white onion, chopped
• 2 tablespoons and 1-1/2 teaspoons butter 35g
• 2-1/2 teaspoons lemon juice 10ml
• 1 tablespoon and 3/4 teaspoon ginger garlic paste 30g
• 1-1/4 teaspoons garam masala 3g
• 1-1/4 teaspoons chili powder 3g
• 1-1/4 teaspoons ground cumin 3g
• 1-1/4 bay leaf
• 1/4 cup and 1 tablespoon plain yogurt 75ml
• 1-1/4 cups half-and-half 295ml
• 1-1/4 cups tomato puree 310g
• 1/4 teaspoon cayenne pepper, or to taste 0.6g
• 1-1/4 pinches salt 1g
• 1-1/4 pinches black pepper 1g

• 1 tablespoon and 3/4 teaspoon peanut oil 20ml
• 1-1/4 pounds boneless, skinless chicken thighs, cut into bite-size pieces 370g
• 1-1/4 teaspoons garam masala 3g
• 1-1/4 pinches cayenne pepper 0.2g
• 1 tablespoon and 3/4 teaspoon cornstarch 1-g (replace with ¼ and a bit cup of ground cashews for authenticity.
• 1/4 cup and 1 tablespoon water 75ml
For true curry lover use some fenugreek, about ¼ teaspoon of these as they are very bitter and grind them. The cashew and fenugreek is what gives chicken makhani its authentic flavor. If using fresh garlic and ginger you have to triple that amount apparently.

Method

1. Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
2. Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
3. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

Conclusion
Umm…this tasted kinda like butter chicken, but it wasn’t sweet and thick enough. I think I now know why this is called butter chicken. It’s not because it has a lot of butter, it’s because this chicken is rich. Most of the sauce comes from yoghurt and cream. I tried to thicken it with cashews but couldn’t, so I just used cornstarch instead.

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