Butter Chicken
Prep Time
20 mins
Cook Time
20mins
Servings
6 people
Welcome to Home Cooking Haven where we're about to embark on a mouthwatering journey through the rich and velvety world of butter chicken.
Prepare to indulge your senses as we unveil a recipe that combines the vibrant hues of turmeric, the aromatic charm of cumin, the luxurious creaminess of fresh cream, the tangy sweetness of tomato puree, the subtle tang of yoghurt and the comforting addition of potatoes.
This dish is a celebration of flavors, where every ingredient plays a crucial role in creating a symphony that will tantalize your taste buds.
Whether you are a seasoned foodie or a curious beginner, this Butter Chicken recipe will transport you to the bustling streets of India, where the aroma of spices fills the air, and every bite is a culinary delight.
So.... tie up your apron, sharpen your appetite, and get ready to savor an unforgettable taste experience.
Ingredients
- 6 chicken thighs skinned and deboned or 4 large chicken breasts cut into bite sizes.
- 1 cup plain yoghurt.
- 2 medium potatoes peeled and quartered.
- ½ Tbsp crushed garlic.
- cup tomato puree.
- ½ tsp crushed ginger.
- 1 heap tsp Garam masala.
- ½ tsp Turmeric.
- ½ dry Thyme.
- 1tsp chili powder (optional).
- ½ tsp Cayenne pepper(optional).
- 1tsp cumin.
- 2 tsp salt.
- 1 medium onion.
- 1 cup fresh cream.
- 250g butter.
Method
- Cut chicken into bite sizes.
- Mix all the ingredients (except the butter, onion and cream), 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.
Indian Tomato and Cucumber Salad
Ingredients
Method
- 6 tomatoes chopped into small pieces.
- 1 cucumber, peeled, deseeded and diced.
- 2 chopped spring Onions.
- 4 radishes, cut into matchsticks.
- ¼ red onion, very finely chopped.
- torn leaves from 8 sprigs mint.
- 15g coriander leaves, very roughly chopped.
- 2 Tbsp. lime juice.
- 1½ Tbsp. olive oil.
- 1 small green chili, halved, deseeded and very finely chopped.
- 1½ tsp. cumin seeds.
- Plain natural yogurt for drizzling.
- Combine all the ingredients in a large salad bowl..
- cover and place in fridge for 1hr.
- It will be ready for serving
Plating
Below are a few tried and tested plating ways by us at Home Cooking Haven
- With Basmati rice (when cooking the rice add a few shakes of Turmeric ).
- With rice and green peas mixed.
- With Fresh bread or rolls.
- With Roti.
On the side you can have: - Mrs. Balls Fruit Chutney.
- Indian cucumber and tomato salad (see recipe above).
- Fresh French salad.
- Naan bread.
- Pickled mixed veggies.
You might like these as well!!
spicy cabbage
spicy cabbage using various ground mince,tasty spicey cabbage mince rolls
Delicious Fish Biryani
With each mouthwatering bite of our delicious fish biryani, you'll be transported to the coastal shores of India, where the tantalizing aroma of spices fills the air.
Chicken Biryani
This recipe is a tribute to the art of Indian cooking, where each ingredient harmoniously blends to create a symphony of flavors that will transport you straight to curry heaven.
This article was printed from Home-Cooking-Haven.com.com
Oven Temp's
Cooking Terms and Tips
Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:
Barbeque: To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).
Baste: To moisten food for added flavor and to prevent drying out while cooking.
Blanch: To cook briefly in boiling water to seal in flavour and color.
Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.
Braise: Two cook first by browning, then gently simmer till done.
Bread: To coat with crumbs or cornmeal before cooking.
Broil: To cook on a rack or spit during or over direct heat, usually in and on top.
Brown: Two cook over high heat, usually on top of the stove, to brown food.
Caramelize: To Heat sugar until it liquefies and becomes a syrup.
Core: To remove the seeds or tough woody centers from fruits and vegetables.
Cream: The butterfat portion of milk. Also to beat ingredients, usually sugar and a fat, until smooth and fluffy.
Cube: To cut food into small ½ inch cubes.
Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to making pastry.
Croutons: These are tiny cubes of toasted or fried bread, used as a garnish.
Coriander: Also known as Dhania.
Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.
Dot: To scatter butter in bits over food.
Dress: To coat foods such as salad with a sauce. Also, to clean fish, poultry or game for cooking.
Drippings: Juices and fats rendered by meat or poultry while cooking.
Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.
Experiment: Always keep to the basics, but, take out and put in spices etc. to your tastes.
Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavor fish, chicken and eggs.
Glace: To coat foods with glossy mixtures such as jellies or sauces.
Julienne: To cut into long thin strips match-sticklike in shape
Macerate: To soak in flavoured liquid; usually refers to fruit
Picked Over: If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.
Poach: To cook gently over very low heat is barely simmering liquid just to cover.
Puree: To mash or grind food until completely smooth. Usually in a food processor, blender, sieve, or food mill.
Ragout: The basic method of preparation involves slow cooking over a low heat.
Reduce: To thicken a liquid and concentrate its flavor by boiling.
Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.
Sear: To brown surface of meat quickly over a high heat, to seal in juices.
Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.
Skim: To remove surface foam or fat from a liquid.
Seep: To soak in a liquid just under the boiling point to extract the essence i.e. Tea.
Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.
Whip: To beat eggs or cream with a wire whisk, eggbeater or electric mixer which increases the volume as air is incorporated into the eggs or cream.
Zest: The outer, colored part of the peel of citrus fruits.
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