Another quick & easy Butter Chicken :) Before I get any more sidetracked, heres one of our favorite curry dish - Indian Butter Chicken. This is a mild curry so feel free to up the heat to your desired spice level. Enjoy! Ingredients 5 pieces Roma or plum tomatoes - or 2 (14oz/410gr) cans of diced tomatoes (fresh is better though!) 2 Tablespoons oil and 5 Tablespoons Butter 2.2 pounds (1 kilo) skinless but bone-in chicken thighs (boneless are fine but they tend to fall apart) Thumb-size peeled and chopped fresh ginger or 1 tsp of ground ginger 3 teaspoon ground Cinnamon 2 teaspoon each red Curry powder, ground Cumin and ground Paprika 2 Tablespoons brown sugar 1 ½ - 2 tsp salt, or to taste ¼ - ½ cup of plain Yogurt (you can use heavy cream, if you prefer) Freshly squeezed lemon juice (a must for me!) Procedure If using fresh tomatoes, cut-up the tomatoes and then place in a food processor or blender and puree until smooth (puree the canned tomatoes too, if using this instead). In a deep pan, heat the oil and butter on medium to low heat until the butter melts. Stir in the spices, and let sizzle briefly, for a minute or less. Add the salt and brown sugar and stir until combined. Immediately, add the chicken pieces and coat them with the spices. Mix in the pureed tomatoes. Though the mixture may seem thick at this point, it will thin out as it simmers. Bring to a quick boil and then cover the pan and gently simmer for about an hour or until the chicken is tender, occasionally stirring it. It is done when the chicken is tender and the sauce is medium-thick. It is already good and yummy at this point but if you like a creamier sauce, add plain yogurt or heavy cream and then squeeze some fresh lemon juice, to taste. Cook a little further without boiling just until the cream is heated. Garnish with coriander/cilantro leaves. Serve hot with freshly steamed rice (basmati or jasmine are the best for this!) and some green veggies on the side. Curry heaven!
Posted on: Sat, 19 Jul 2014 05:42:51 +0000
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