Indian Food Recipe For Cooking Indian Butter Chicken
INGREDIENTS- 1 kg (2 lbs) chicken thigh fillets (cut into strips)
- 1/3 cup lemon juice
- 1 cup plain yogurt
- 1 onion (chopped)
- 2 cloves garlic (crushed)
- 1 green chilli (chopped)
- about 5cm fresh ginger
- 3 tbsp garam masala
- 2 tsp yellow food coloring, 1 tsp red food coloring (combined)
- 1/2 cup tomato puree
- salt to taste
- 1 cup cream
- 1/4 tsp chilli powder
- 2 tsp sugar
- 1 tsp ground cumin
- 100g butter
You can buy ready-made garam masala spice but if you prefer, you can make your own by combining green cardamom pods, cloves, black cardamom pods, cinnamon, cumin seeds, coriander seeds, fennel seeds, black peppercorns and fenugreek seeds. Heat over skillet or pan then grind them in a blender to a smooth powder. Keep in an air-tight container for about 3 months.
Garam Masala translated from Indian means 'hot spices'. This dish is naturally spicy. If you enjoy spicy Indian food then you'll want to add extra garam masala to this recipe when you cook. If you prefer mild, or not spicy then you can cut back on the amount of garam masala used in making this Indian chicken dish. Butter chicken doesn't have to be spicy. I've eaten butter chicken at restaurants where this dish has been prepared to perfection and the chef used mild spices.
- Mix chicken with 3 tbsp of lemon juice and salt
- Place yoghurt, onion, garlic, half ginger, green chilli and 2 tsp garam masala in a food process and process till smooth
- Brush food coloring (both) over chicken and mix with yoghurt mixture
- Cover and refrigerate for at least 4 hours or overnight
- Remove chicken from marinade and then drain
- Preheat oven to 220 degree
- Bake chicken for 15 mins, drain off any juices and set aside
- Combine tomato puree, cream, chilli powder, sugar, cumin, 1/2 cup water and rest of garam masala, ginger and lemon juice
- Melt butter in pan, stir in tomato mixture and boil for at least 2 mins
- Reduce heat, stir in chicken and simmer for a few mins
- Serve with Basmati rice
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