Description
Nothing can be better than homemade butter chicken curry – rich, spicy and aromatic
Ingredients
Butter Chicken
1 Tbsp (15 ml) canola oil
100 g butter
about 600 g deboned chicken thighs, cubed
2 onions, finely chopped in a food processor
1 x 175 ml tub plain yoghurt
5 Tbsp (75 ml) water
1 x 50 g sachet tomato paste
1 tsp (5 ml) sugar
2 tsp (10 ml) ground coriander
2 tsp (10 ml) garam masala
1 Tbsp (15 ml) garlic and ginger paste
1 tsp (5 ml) chilli powder
6 cardamom pods
6 black peppercorns
6 dried curry leaves
½ C (125 ml) fresh cream
2 tsp (10 ml) cornflour
1 C (250 ml) roughly chopped coriander
salt to taste
Coconut Rice
1 C (250 ml) basmati rice
1 C (250 ml) coconut milk
1 C (250 ml) water
½ C (125 ml) desiccated coconut, toasted in a dry pan
½ C (125 ml) chopped coriander
salt, to taste
Instructions
Butter Chicken Curry
Heat the oil and butter in a medium pot, brown the chicken pieces in batches and keep to one side.
Place the onions in the same pot and sauté until soft and golden brown.
In a bowl, combine the yoghurt, water, tomato paste and sugar with all the spices. Add the chicken to this mixture and coat well. Whisk together the cream and cornflour.
Add the chicken mixture and cream mixture to the onions and simmer for 15–20 minutes, stirring occasionally. Add the chopped coriander and season to taste.
Coconut Rice
Place the rice, coconut milk and water into a medium pot and simmer for 12–15 minutes until all the liquid has been absorbed. Switch off the heat and keep the lid tightly on to allow the rice to continue steaming for 5 minutes or so. Fluff up with a fork and add the toasted coconut and coriander. Season to taste.
Serve the butter chicken with the coconut rice.
