Thursday, January 24

Warm Up with this Delicious Butter Chicken Recipe

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It’s been a long, cold winter and it doesn’t look like it’s going away any time soon. So, while we wait for warmer weather, why not warm up with a delicious heart warming curry? Delicious one-pot meals like this super easy Butter Chicken are the perfect way to save time this winter  —giving you more time to relax in front of the heater with a good book.

Butter Chicken

INGREDIENTS

2 cups (500 ml) Nestle Ideal Evaporated  Milk
2 Tbsp (30 ml) lemon juice
6 cloves garlic
1 cm fresh ginger
½ tsp (2.5 ml) red chilli powder
¼ tsp (1.25 ml) coriander powder
½ tsp (2.5 ml) cumin powder
½ tsp (2.5 ml) salt
2 tsp (10 ml) lime juice
900 g skinned chicken pieces
5 Tbsp (75 ml) oil
700 g tomatoes
75 g chilled butter
¼ tsp (1.25 ml) paprika
½ tsp (2.5 ml) dried curry leaves
¼ tsp (1.25 ml) garam masala powder (season to taste)
Rice

METHOD

For the marinade

Place 2 cups (500 ml) Nestle Ideal Evaporated  Milk with 2 Tbsp (30 ml) lemon juice in a bowl and allow to stand for at least 5 min.

Purée 6 cloves garlic and 1 cm fresh ginger, or crush with a mortar and pestle.

Add the red chilli powder, coriander powder, cumin powder, salt and lime juice to the milk and lemon mixture and combine.

Score the tops of 900 g skinned chicken pieces and marinate for at least 2 hours, or preferably overnight. To cook, heat 5 Tbsp oil in a large, thick-bottomed skillet and add the chicken pieces.

Cover and allow the chicken to cook through on a low heat, turning the chicken pieces to ensure even cooking.

For the sauce

For the sauce, scald 700 g tomatoes in boiling water, and peel off the skin. Squeeze out the pips and mash to a semi-pulp with a fork or a potato masher.

Cook the tomato pulp in a frying pan for about 5 minutes, until the liquid has evaporated slightly.

Add 75 g chilled butter and ¼ tsp (1.25 ml) paprika; after the butter has melted, let it cook for 1 min only. (NB: Taste the sauce at this point and if it has no sourness, add a few drops of vinegar).

Grind the dried curry leaves in a mortar and pestle and crush to a powder. Add to the sauce, with the garam masala powder. Season to taste.

Combine chicken and sauce and mix well. Cook on a low heat till creamy. Serve with a fragrant rice.

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While you’re in the kitchen, try this recipe for Cheats Crème Caramel.

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