Indian butter chicken

Chef: John Lawry this famous Moghul dish is a rich blend of aromatic herbs, yoghurt and tomato puree, it turns chicken into a beautiful mild curry. Serve in a deep bowl with steamed rice and Indian bread. Degree of difficulty: Low You need: 2 tablespoons of peanut oil 1 kg chicken thigh fillets cut in half 3 tablespoons of ghee or butter. 2 teaspoons of garam masala 2 teaspoons of sweet paprika 2 teaspoons of ground coriander 1 tablespoon of crushed ginger 1 tablespoon of crushed garlic teaspoon of chilli powder 1 cinnamon stick 3 cardamom pods 1 can of pureed tomatoes (350- 400gm) 1 tablespoon of sugar cup unsweetened plain yoghurt cup of cream 1 tablespoon of lemon juice Method: Heat a wok or heavy based frypan, add the oil and swirl around. Add the chicken slowly, try not to lose the heat and stir-fry for about 5 minutes. Remove when only just cooked. Using the same wok or pan reduce the heat and add the ghee let it melt and heat up. Add the garam masala, coriander, paprika, ginger, garlic, cinnamon stick and cardamom pods. Stir with a wooden spoon for about a minute until the fragrance of the spices emerges. Return the chicken and coat in the spice mixture. Add the tomatoes and sugar and simmer gently for about 15 minutes. The chicken should be tender and the sauce slightly thickened. Add the yoghurt, cream and lemon juice and stir through. Gently simmer for another two minutes and "bon appetit

Ingredients (serves 4)

125ml (1/2 cup) natural yoghurt 1 tbs lemon juice

1 tsp turmeric 2 tsp garam masala 1 tsp chilli powder 1 tsp ground cumin 2 tsp grated fresh ginger 2 garlic cloves, crushed 1kg chicken breast fillets, chopped 125g cashews, roasted 60g unsalted butter 1 tbs sunflower oil 1 onion, finely chopped 1 tsp ground cardamom 1 cinnamon stick 1 Indian bay leaf* or normal bay leaf 2 tsp sweet paprika 425g can tomato puree* 150ml chicken stock 250ml (1 cup) thickened cream Steamed basmati rice, to serve

Method
1. Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add chicken and stir well. Cover and refrigerate overnight. 2. Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground. 3. Heat the butter and oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften. Reduce heat to low, then add chicken and marinade, paprika, tomato puree, cashew powder and stock. Simmer for 15 minutes. Stir in cream and cook for a further 10 minutes. 4. Garnish with cashews, chopped coriander and serve with rice.

Notes & tips

Butter chicken
Chef: Annette Sym Serves 6 Degree of difficulty: Low

You need: 800g skinless chicken breasts cooking spray 1 medium size onion diced 1 teaspoon crushed garlic (in jar) teaspoon crushed ginger (in jar) 1 teaspoon cinnamon 1 teaspoon tumeric 1 teaspoon dried coriander 2 teaspoons paprika teaspoon cumin 1/8 teaspoon chilli powder 2 teaspoons chicken stock powder 4 tablespoons no added salt tomato paste 1 tablespoon cornflour 1 x 375ml can evaporated light milk Method: Cut chicken into bite sized pieces. Coat a large non-stick frypan or wok with cooking spray, saut chicken, onion, garlic and ginger until chicken pieces are nearly cooked. Add all the spices and stock powder. Combine with chicken for 1 minute. Add tomato paste and fold through chicken. Blend cornflour with milk then add to pan stir continuously, mixing well until boiled. VARIATIONS: REPLACE CHICKEN WITH EITHER LEAN RUMP STEAK, BUTTERFLY PORK STEAK OR 600g TOFU. NUTRITIONAL INFORMATION: PER SERVE CHICKEN RUMP PORK TOFU FAT TOTAL 4.5g 4.9g 2.8g 7.4g SATURATED 1.6g 2.2g 1.2g 0.8g FIBRE 0.4g 0.4g 0.4g 0.4g PROTEIN 36.5g 37.5g 38.9g 16.3g CARBS 12.3g 12.3g 12.3g 16.3g SUGARS 9.1g 9.1g 9.1g 10.1g SODIUM 386mg 380mg 482mg 17mg KILOJOULES 991(cals 236) 1024(cals 244) 968(cals 230) 721(cals 172) GI RATING Not Available Due To The Low Carb Content

Best Answer - Chosen By Voters

I found the basics for this in a Cooking Light magazine. I made it for a "date night" a couple of years ago and it was a big hit but I was nervous about fixing it for the kids somehow. But tonight, because of the Thai lunch

somehow, I really wanted something with some different flavors. But I didn't want to go shopping just for one meal and I had one girl to feed. I made this with some plain steamed rice and it was a big hit--although she insisted on putting soy sauce on her rice. Ugh.

1 onion, chopped 2 Tbs minced fresh ginger (or that jarred stuff that I love!) 1 Tbs oil 2 Tsp garam masala (or see note below) 1 6 oz can tomato paste 2 cups chicken broth 1/2 cup half and half 1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4" chunks 1/2 tsp pepper salt to taste 1/4 cup butter steamed rice

In a large saucepan, heat the oil and cook the onion and ginger, stirring often until the onion is lightly browned. Stir in the garam masala*, then put it all in a blender, add the tomato paste and chicken broth, and whir until smooth.

Put back into the pan, add the half and half, and simmer, stirring often, about 5 minutes until reduced to about 3 cups. Pour sauce into a bowl and set aside. Rinse the pan and reuse for the chicken.

Heat 1 Tbs of the butter over medium-high heat and add the chicken, cooking a few minutes until the outside is no longer pink, 2-3 minutes. Pour the sauce back in and bring to a simmer. Cook for another 4-5 minutes, until the chicken is no longer pink inside. (Take a piece out and cut in half to make sure.) Cut the remaining 3 Tbs of butter into chunks and stir in until melted. Serve over steamed rice. If you like, sprinkle with fresh chopped cilantro and a squeeze of lime.

* If you can't find garam masala in the grocery, you can use this as a substitute, which I did the first time. A few weeks ago during a spice sale at the grocery store, I saw a mix of garam masala and bought it. We also have a local Indian grocery store and I mean to go back there soon. Last time I bought some cardommon for pfefferneuse cookies, some bulk sesame seeds, and a few other things.

1/2 tsp cumin

1/2 tsp paprika 1/4 tsp cinnamon 1/4 tsp cayenne pepper 1/4 tsp crumbled bay leaves 1/8 tsp ground cloves Indian Butter Chicken: Notes: If you can't find garam masala, use these seasonings: 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne, 1/4 teaspoon cracked dried bay leaves, and 1/8 teaspoon ground cloves. Sprinkle chopped fresh cilantro onto individual portions of butter chicken, if you like. 1 onion (1/2 lb.), peeled and chopped 2 tablespoons chopped fresh ginger 1 fresh jalapeo chili (about 1 oz.), rinsed, stemmed, seeded, and chopped 1 tablespoon salad oil 2 teaspoons garam masala (see notes) 1 can (6 oz.) tomato paste 2 cups fat-skimmed chicken broth 1/2 cup whipping cream 1 1/2 pounds boned, skinned chicken breasts, rinsed and cut into 3/4-inch chunks 1/2 teaspoon coarse-ground black pepper Salt 1/4 cup (1/8 lb.) butter or margarine 6 cups hot cooked white basmati rice Lime wedges 1. In a 5- to 6-quart pan, combine onion, ginger, chili, and oil. Stir often over high heat until onion is lightly browned, 3 to 5 minutes. Stir in garam masala. Scrape mixture into a blender; add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan, add cream, and bring to a gentle boil over high heat (mixture is inclined to spatter). Reduce heat and simmer, stirring often, until reduced to 3 cups, about 5 minutes. Pour sauce into a bowl. Rinse and dry pan. 2. Mix chicken with pepper and sprinkle lightly with salt. Set pan over high heat; add 1 tablespoon butter and the chicken. Stir until chicken is no longer pink on the surface, 2 to 3 minutes. Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink in the center (cut to test), 3 to 4 minutes. Cut remaining 3 tablespoons butter into chunks and stir into sauce until melted. 3. Spoon chicken and sauce onto rice. Add salt to taste. Squeeze lime juice over portions. Yield: Makes 5 or 6 servings