RECIPE TITLE "Butter
Chicken" Author: Joanne
serves 4 to 6 2
- Onions (2
very large, finely chopped)
- Oil (2 Tbsp)
- Butter (1 cuboid)
- Garlic (crushed/chopped,
- Ginger (finely chopped, 1.5 tsp)
- Garam Masala (2 Tbsp or more)
- Tomatoes (4 medium, chopped)
- Tomato paste/sauce (1 small can)
- Sour cream
(5 heaped Tbsp)
- Milk (0.5 cup)
- Cilantro/coriander leaves (arbitrary quantity)
- Salt (to taste)
- Red chilli powder/ paprika (to taste)
- Green chillies/pepper
(cut into small pieces, to taste)
- Chicken (boneless, 5 breasts)
- Lay the chicken breasts
flat on a sheet of aluminium foil and put into the broiler, preferably,
or the oven if you don't have a broiler. Put the flame on full blast,
and turn frequently until uniformly done - the surface should be light
brown, and the meat inside should be white. If you are using an oven,
this takes about an hour, and there is no need to turn frequently; for
a broiler, it should take approx. 15 minutes.
- If you are not using
boneless chicken, proceed as above, and after the meat is cooked, shred
the chicken - i.e., remove the bones, and try to make cubes of 0.5 inch
side. If you are using boneless chicken, cut into approx 0.5 inch cubes/cuboids.
- Fill a large non-stick
utensil with the onions, garlic and ginger (note that everything should
be chopped very finely).
- Fry the above in
the oil until the onion is (golden brown+) : i.e., there is very little
water left in the onion, but it is not burned. At this point, throw in
the chopped tomatoes, stir a little, cover, lower the flame and wait (approx.
4-5 mins) until the tomatoes lose all shape.
- Then put the tomato
paste into the above mixture, stir, cover, and wait another 4-5 minutes.
The mixture may now be pureed in a food processor to achieve a smoother
consistency (this step may be omitted if you are in a hurry).
- After this, put in
all the sour cream, stir until a uniformly homogeneous mixture is attained,
cover and wait 4-5 minutes more. Then put in the garam masala salt (to
taste, about 1.5 tsp should do) and red chilli powder, stir well again,
and simmer another 4-5 minutes.
- After this, turn
off the flame. Fry the cubed boneless chicken lightly in all the butter
in another non-stick pan (lightly = about two minutes on a medium flame).
Then put the chicken and all the melted butter into the onion-tomato mixture,
and mix thoroughly. Pour in the milk and the cut green chillies, stir,
and simmer covered for about 10-15 minutes or until the gravy reaches
the desired (thickish) consistency.
- If at any point in
the entire process the gravy becomes too thick/dry, dilute with milk/water.
After the cooking is done, garnish with the cilantro, and serve with roti/naan/tortilla
and raita. Variations: Paneer may be used instead of chicken. The paneer
should be fried.
- Also, whole garam
masala (cardamom, cloves and cinnamon) and bay leaves should be seasoned
in the oil the onions are fried in, if paneer is used. Puree-ing is recommended.
Madhur Jaffrey Indian Cooking, Revised and Enlarged
Chef magazine called this book's author "the best-known ambassador of Indian food in the United States"...and the Boston Herald referred to her as "the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare." The New York Times described her simply and succinctly as "the Indian cuisine authority." For many years a best-selling cookbook, Madhur Jaffrey's seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs through step-by-step preparation of well-known classics like Tandoori-style Chicken and Naan Bread, as well as more unusual dishes including Salmon Steamed with Mustard Seeds and Tomato and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes.