Butter Chicken

Prep  20 minutes

Cooking 12 hrs includes marinating

Serves 6 people

Butter Chicken one may ask what is it ,do you butter up a chicken or what .Well let me tell you this is a great curry recipe and today we going to share this tantalizing recipe with all my fellow home chef here on the East coast of Africa and around this great world of ours.

Just a little history of the origin of this great dish.
Butter chicken or Murgh Makhani is an Indian dish popular in countries all over the world where Indian restaurants are found. The dish was invented by accident at Moti Mahal Restaurant in Daryaganj, New Delhi. 

Ingredients

Okey Dokey we must now collect all the ingredients to create this mouthwatering Butter chicken. 

  • 6 chicken thighs skinned and deboned {one can use 4 large chicken breast cut into bite sizes.
  • 1 cup plain yoghurt.
  • 2 med potatoes peeled and quartered(Banting dieters can use sweet potatoes if they like)
  • ½Tbsp crushed garlic
  •  cup tomato puree.
  • ½ tsp crushed ginger.
  • 1 heap tsp Garam masala.
  • ½ tsp Turmeric.
  • ½ dry Thyme.
  • 1tsp chili powder (optional).
  • 1tsp chili flakes (optional).
  • ½ tsp Cayenne pepper(optional).
  • 1tsp cumin.
  • 2 tsp salt.
  • 1 medium onion.
  • 1 cup fresh cream.
  • 250g butter.

    Still with me ? great lets get going.



Butter chicken cooking method

Great now that we have every thing it's that time again waaaaiiittt for it

                                "It's time to start A Cooking"

  • Cut chicken into bite sizes.
  • Mix all the ingredients except the butter, onion and cream together and place in a plastic bag and allow to marinade over night in your fridge. 
  • Next day finely chop your onions. 
  • Place large pot on your hob add butter and fry onions until translucent.
  • Add chicken to your pot and cook until chicken is almost cooked.
  • Last step add the fresh cream and stir.
  • Allow to cook on low heat for approx. 10-15  minutes until chicken is tender and mixture has thickened slightly.
  • Remove pot from hob.
  • Sprinkle with Fresh Dhania.

    Viola we have now completed a once tasted, never wasted tantalizing curry.

    Time to belly up to the dinning table and enjoy the fruits of your labour.  



Plating 

 Below are a few tried and tested ways by us at Home Cooking Haven

  • With Basmati rice (when cooking add a few shakes of Turmeric )
  • With rice and  green peas mixed. 
  • With Fresh bread or rolls.
  • Roti. 

    On the side you can have: 
  • Mrs Balls fruit chutney.
  • Indian cucumber and tomato salad (see recipe below).
  • Fresh French salad.
  • Naan bread.
  • Pickled mixed veggies.

                      Indian cucumber and tomato salad recipe.as promised.
    Ingredients
  • 6 tomatoes chopped into small pieces.
  • 1 cucumber, peeled, deseeded and diced.
  • 4 radishes, cut into matchsticks.
  • ¼ red onion, very finely chopped.
  • torn leaves from 8 sprigs mint.
  • 15g (½oz) coriander leaves, very roughly chopped.
  • 2 tbsp. lime juice.
  • 1½ tbsp. olive oil.
  • 1 small green chilli, halved, deseeded and very finely chopped.
  • 1½ tsp cumin seeds.
  • Plain natural yogurt for drizzling.

    Method
  • Combine all the above ingredients in a large salad.
  • cover and place in fridge for 1hr.




We really hope that you will get great enjoyment out of cooking this recipe as well as eating it, and sharing the experience where ever you go.

Don't forget to come back to Home Cooking Haven to see what's cooking and until we meet again.......... Happy Cooking 

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