Sunday, February 19, 2017

{Just Like Takeaway Butter Chicken}




It's another curry and not only is it the second curry recipe in a row I actually already have a butter chicken recipe on the blog which is one I learnt at a little cooking class I did years ago.

  
Sarabelles Butter Chicken tastes nothing like a takeaway indian butter chicken but it is adored by everyone I have ever cooked it for and she was a beautiful teacher and it was her family recipe.  

However this butter chicken my friends tastes exactly like a takeaway indian butter chicken, would you just look at that colour.  This makes a big generous pot of curry, plenty to feed 6 or 8 with rice and breads and its dead easy.

...butter chicken
2 tbsp ghee 

1 large onion, cut into thin wedges
1kg chicken thighs, cut into large pieces

1 teaspoon of sea salt
2 tbsp mild curry powder
3 tbsp tandoori paste
2 tsp garam masala
1 cup tomato paste
10 green cardamom pods, crushed slightly
1 tin (400ml) coconut milk
1 cup natural greek yoghurt

Heat the ghee in a large cast iron pan which has a lid over medium heat, throw in the chicken thighs and onion and cook gently until just starting to colour.

Now add the curry powder, tandoori paste, tomato paste, garam masala, cardamom pods and seasalt and cook for a few minutes, stirring.

Pour in the coconut milk, yoghurt and half a cup of water and stir to combine.

Pop on the lid and cook on low at a really gently simmer for two hours, stirring occasionally.  Remove the lid and reduce sauce a little by simmering for another half an hour lidless, serve with rice.


(I like to make it the day before I'm serving it cos it tastes even better the next day)

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