Indian Food: Butter Chicken

20/4/2013 Arafat Hossain Shuvo [SHARD1201]

Indian Food: Butter Chicken

Butter Chicken is an Indian dish originated from the Punjab region of India. It is very popular all over the world that have a tradition of Indian restaurants. It was probably developed during the Mughal Empire. There are Indian, Pakistani, Nepali and Tibetan versions of the dish.

It takes around 30-40 minutes to cook this dish. There are many methods and ingredients to cook this dish. It depends on how delicious you want the dish to be prepared. In today's blog, I will provide one of the most simplest way of cooking this classic dish.

Ingredients:

1 tablespoon olive oil

2 tablespoons butter

1 kg chicken thigh fillets, trimmed and halved (quartered if extra large)

1 tablespoon grated fresh ginger

2 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon garam masala

1/4 teaspoon chilli powder

1 cup tomato puree

1/3 cup thick natural yoghurt

1/2 cup thickened cream

warm roti or rice to serve

1/4 cup toasted flaked almonds, to serve

coriander leaves to serve

Methods:

Step 1: Heat oil and half the butter in a large, heavy-based saucepan over high heat. Cook chicken, in batches, until browned. Remove to a plate.

Step 2: Reduce heat to medium and add remaining butter. Add ginger and cook for 1 minute. Add coriander, cumin, garam masala and chilli powder and cook for 30 seconds. Add tomato puree and a pinch of salt and simmer for 10 minutes.

Step 3: Return chicken to saucepan with yoghurt and cream. Simmer a further 10 mintues or until chicken is cooked. Ladle into bowls, sprinkle with almonds and coriander. Serve with roti or rice.