Butter Chicken

Butter Chicken

Butter chicken can be very good or very bad!

Chicken, or what some people’s perception of it is, I have had often in my life. I have heard so many explanations for the name butter chicken, but I can truly say I have NEVER eaten Butter Chicken quite as delicious as today’s lunch. In true Masterchef style, Ilse Nel, made a killer version of this popular Indian Curry. My only problem with the curry was
that it was not nearly enough. I could have had it again for supper, no problem! It is however, as I one can derive from the name, not a dish for the faint-hearted when it comes to calories. Butter chicken does not refer to the tenderness of the chicken, but as I suspected the dish is laden with butter, yogurt and yes…..wait for it….cream. Utterly decadent and scandalously delicious!

Butter chicken

serves 4

Ingredients 1:
4-5 Chicken breasts cut into bite sized pieces
1 t salt
3 t plain yogurt
2 t garam masala
2 t tandoori masala
1 t cumin powder
2 t oil

Ingredients 2:
1 large onion finely diced
2 t oil
400 ml strained tomatoes/puree
2 t minced ginger and garlic
½ to 1 t chilli powder
Salt to taste

Ingredients 3:
100 g butter
125 – 175 ml fresh single cream
250 ml chopped fresh coriander

Method:
1. Marinate chicken pieces in ‘ingredients 1’ for a few hours or overnight
2. Fry chicken in oil until just tender and cooked and set aside
3. In a clean pot use ‘ingredients 2’ by frying onion in oil until golden brown and adding the rest of the ingredients to cook until oil comes to the top
4. Add the fried chicken and juices and cook for a few minutes further
5. Stir in butter, cream and coriander (ingredients 3)

Cook’s Notes:
Serve with basmati or rotis.
Basmati when cooked add 1chopped onion fried in thick slice of butter with tbsp of cumin seeds