Wednesday, June 20, 2012

Butter Chicken

I have tried many butter chicken recipes.
Because I Love them!!

I've watched numerous youtube videos, that are done by Indian ladies, which really helps me to see all the different variation of the dish. I combine everything I saw and read to make my final dish :)

So I used this recipe as my base, and changed a few things according to my limited knowledge and some of the comments and reviews that were on the site (seemed like the commenters were Indian natives?). But to tell you the truth, Who knows, I might just like more Americanized version. I have never been to India. So who am I to say which one is "better"??

This recipe is pretty quick, spicy, with just the right amount of heat. But I would go shy on the cyanne, if you usually don't like hot wings hotter than the "hot sauce".

 What is this?? This is when I was just sauteing oil, onion, garlic, ginger, and lemon together. I walked away for a second (I have it on low heat), and when I came back to the stove, this is what I was facing!!


 But it was fine. after adding the spices, you can't tell that it was all green...



 finished. It was creamier than my other attempts, but I liked it. maybe I could've added some tomato paste. My problem before was that it was way too runny (with tomato) and I had to cook it for a while to evaporate it.



Jason's and Mine :)



Ingredients: 2 big serving.

  • 1 tablespoon peanut oil
  • 1/4 white onion, chopped
  • 2 tablespoons butter
  • 2 teaspoons lemon juice
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 1/4 cup plain yogurt
  • 1/4 cup cream
  • 1cup crushed tomato
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 pinch salt
  • 1 pinch black pepper
  •  
  • 1 tablespoon peanut oil
  • 1/2pound boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 teaspoon garam masala ( I also added some "curry powder" from my spice rack. I think it was a good idea:D)
  • 1 pinch cayenne pepper
  • 2 tbsp almond or cashew powder
  • 1/8 cup water

Directions

  1. Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute 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 5minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in cream and yogurt. Reduce heat to low, and simmer for 20 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. Add The nut powder and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.    NOTE: Almost everything in this recipe, I think is up to your taste, as far as measurement goes.

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