Shawarma, cookie dough ice cream, that Oreo chocolate bar and butter chicken are all on the number one spot in my FAVORITE FOODS list (sounds crazy, but what do you expect from me?)
So, what better way to avoid studying than making one of my favorite dishes: BUTTER CHICKEN!!!
Now, I am completely aware that this is not the authentic recipe. I’m Sri Lankan, and we’re known for our super spicy food. So, it does make sense that I’d spice this curry up a little. The original also contains cashew paste, which I was too lazy to make, so I’ve used cream here instead.
Have fun trying this out, and let me know how you like it!
Ingredients
- 4 chicken breasts, cubed
- 2 large onions, finely diced
- 2 large tomatoes, diced into big chunks
- 5 tbsp butter
- Paprika powder, Salt, Ginger, Garlic, Turmeric powder, Chilli powder, Coriander powder, sugar
- 1 small cinnamon stick, 1 bay leaf, 3 cardamom pods, 3 cloves
- 1 cup cream (heavy/whipping)
Mix the chicken with 3 tbsp paprika, 2 tbsp chilli, 1 tbsp turmeric, along with 2 tsp ginger, garlic and salt. Heat 2 tbsp of the butter in a large pot, add the chicken and fry until just cooked. Transfer the chicken to another bowl and set aside.
Add the remaining 3 tbsp butter to the same pan. Toss in the cinnamon, bay leaf, cardamom and cloves along with the onions, and sauté for two minutes or until the onions are translucent. Stir in 1 tsp each ginger and garlic. Add the tomatoes, a small spoon of water, along with 1 tbsp each, chilli and turmeric powder; 2 tbsp paprika powder and 3 tsp sugar. Add salt to taste, and cook on medium heat until the tomatoes have softened. Remove the cinnamon stick and bay leaf (remove the other whole spices if able to) and blend the tomato-onion mixture until smooth.
With the heat on low, add the cream to the blended mixture, and simmer for 2-3 minutes, covered.
Add the chicken, mix well and simmer uncovered for 7-8 minutes.
Serve with rice, or naan.
Be First to Comment