Butter Chicken

This is an Indian curry similar to butter chicken. It is a long way from healthy, but extremely tasty.

Madhur Jaffrey

Sauce:

• • 3 oz tomato paste (1/2 small can)

  • 1 tbs Dijon mustard

  • 1 tsp ground cumin

  • 1 tsp garam masala

  • 1 tbs fresh lemon juice

  • 1/2 tsp salt

  • 8 fl oz heavy whipping cream (1 cup)

Other:

• • 4 boneless skinless chicken breasts (approx 1.25 lbs)

  • 1/4 tsp Salt

  • Freshly ground black pepper

  • 4 tbs vegetable oil or ghee

  • 1 stick cinnamon

  • 1/8 tsp ground cardomon

  • 1/2 medium onion, sliced into fine half rings

  • 1 inch piece of fresh ginger, grated to a pulp

  • 2 Jalapeño chili peppers, seeds and ribs removed, finely diced

  • 1/2 tsp black or yellow mustard seeds

  • 1 clove of garlic, crushed

Method:

• 1. Preheat oven to 350F

1. Add all the ingredients for the sauce in the order listed, mixing as you go. Set aside.

   1. Put the oil into a non-stick or cast iron frying pan and set over high heat.

   2. Salt and pepper the chicken breasts generously on both sides.

   3. When oil is hot, add cinnamon and cardamom pods.

   4. Ten seconds later, add chicken in a single layer, and brown lightly on both sides.

   5. Transfer the chicken to an oven-proof dish in a single layer.

   6. Put the onion, ginger and diced chili peppers into the oil that remains in the frying pan.

   7. Stir and fry them until light brown in color, remove with a slotted spoon and spread evenly over the chicken pieces

   8. Clean out the frying pan.

   9. Add the last tablespoon of oil to the frying pan and let it heat. Put in the mustard seeds and cover.

   10. As soon as the mustard seeds pop (this takes just seconds), put in the garlic and stir

   11. As soon as it starts to brown, pour in the sauce. As soon as it comes to a simmer, pour it over the chicken without displacing the onion mixture.

   12. Bake for 25 minutes, remove and discard the cinnamon stick. Serve immediately.

Sam Sifton

http://cooking.nytimes.com/recipes/1016754-butter-chicken?link=google&pagewanted=all

INGREDIENTS

• • 12 oz full-fat Greek yogurt

  • 2 tablespoons lemon juice

  • 1 ½ tablespoons ground turmeric

  • 2 tablespoons garam masala

  • 2 tablespoons ground cumin

  • 3 pounds chicken thighs, on the bone

  • ¼ pound unsalted butter

  • 4 teaspoons neutral oil, like vegetable or canola oil

  • 2 medium-size yellow onions, peeled and diced

  • 4 cloves garlic, peeled and minced

  • 3 tablespoons fresh ginger, peeled and grated or finely diced

  • 1 tablespoon cumin seeds

  • 1 cinnamon stick

  • 2 medium-size tomatoes, diced

  • 2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced

  • Kosher salt to taste

  • 5 oz chicken stock, low-sodium or homemade

  • 12 oz cream

  • 1 ½ teaspoons tomato paste

  • 3 tablespoons ground almonds, or finely chopped almonds

  • ½ bunch cilantro leaves, stems removed.

PREPARATION

• 1. Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl.

  2. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).

  3. In a large pan over medium heat, melt the butter in the oil until it starts to foam.

  4. Add the onions, and cook, stirring frequently, until translucent.

  5. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.

  6. Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.

  7. Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.

  8. Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.

  9. Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.

http://podandthreepeas.blogspot.com/2017/02/just-like-takeaway-butter-chicken.html

• • 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

Method:

• 1. 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.

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

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

  4. Pop on the lid and cook on low at a really gently simmer for two hours, stirring occasionally. 

  5. Remove the lid and reduce sauce a little by simmering for another half an hour lidless, serve with rice.