Butter Chicken Curry is a firm favourite among all curry lovers. It’s easy to make, yet packed with flavour. This dish will make you look like a rock star chef in under an hour. This curry can be enjoyed by the whole family.
This delicious dish contains chicken and butternut, making it rich in nutrients too.
This is a milder curry when compared to other Indian curries which makes Butter Chicken a firm favourite among families with children. You can however add as much or as little chilli as you wish. This means that you are in total control of how spicy you make it. If you find that you made it too spicy for your guests, keep a bowl of extra yoghurt handy at the table to bring down the heat. Serve with white rice and you’re good to go.
This dish goes great with some white rice or choice of flat bread.
1 kg chicken fillets, cut into strips or cubes
1 cup natural yoghurt
1 tablespoon lemon juice
1 tablespoon chicken masala
1 teaspoon turmeric
1 tin chopped tomatoes (the redder the colour the better)
2 onions, chopped
¼ cup oil
1 small cinnamon stick
1 teaspoon dried chilli
1 teaspoon cumin
1 teaspoon red pepper
1 teaspoon white pepper
2 teaspoons ground coriander
2 teaspoons salt
1 tablespoon garlic and ginger mixture, crushed
1 cup fresh cream
1 tablespoon shredded coconut for garnishing
a handful of coriander for garnishing
1.In a bowl, combine the chicken with all of the marinade ingredients. Allow marinating for 30 minutes to an hour (or overnight if time allows).
2.Heat enough butter in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three. Be sure not to crowd the pan.
3.Add more butter as you go along. Fry until browned for only 3 minutes on each side. 4.Set aside and keep warm.
1.Halve the butternuts, scoop out the seeds. Cook in the microwave for 15 Minutes. 2.Gently scoop out the flesh from the skin with a knife or spoon to form a bowl.
1.Heat oil in the same pan used to fry the chicken. Add the onions and stir fry until they start to sweat while scraping up any juicy browned bits stuck on the bottom of the pan.
2.Add the garlic and ginger; sauté for 1 minute. Then add ground coriander and cumin. 3.Let this cook for about 20 seconds while stirring occasionally.
4.Add the crushed tomatoes, cinnamon stick, chilli, red pepper and salt. Simmer for about 10 – 15 minutes, stirring occasionally until the sauce thickens and becomes a deep brown-red colour.
5.Remove from heat and remove the cinnamon stick. Scoop the mixture into a blender and blend until smooth. You may need to add a couple of tablespoons of water to blend the mixture.
6.Pour the puréed sauce back into the pan and stir in the cream. Add the chicken and cook for an additional 10 minutes until the chicken is cooked through and the sauce is thick and bubbling.
7.Season to taste and garnish with shredded coconut and fresh coriander.
Serve with white rice.
Recipe by Irene Muller