Tiscali Lifestyle Food and Drink

Butter is a relatively expensive commodity in India. It therefore features in meals which are designed to impress. Butter Chicken is one of them.

Ingredients

Serves 6

1 kg diced chicken
3 large onions
2 cubic inches fresh green ginger
6 cloves garlic
3 or 4 green chillies
3 tsp turmeric
3 tsp paprika
2 tbsp tandoori masala
2 tsp whole white cumin seeds
3 tsp of whole coriander seeds
1 tsp fennel seeds
6 whole brown cardamoms
2 chopped tomatoes
1½ tsp salt
100 ml sour cream
50g almonds
6oz butter

Method

Cut chicken pieces into small pieces and dry them. Melt two ounces of butter in a pan, making sure it does not brown. Add the tandoori masala, then the meat pieces, one at a time. The objective is to seal the meat without it losing so much liquid that it starts to stew. Put the chicken into the oven for 20 to 25 minutes on medium heat. Baste regularly with butter.

Peel and chop ginger, garlic, chillies, tomatoes and onions. In a pestle and mortar crush the cumin, coriander and fennel seeds. Set aside.

In an electric blender add a cup of water, almonds and sour cream. Blend into a smooth consistency and set aside.

In a deep saucepan add four ounces of butter and heat to a high temperature. Add ginger and onions, fry until the onions become golden brown. This may take ten minutes and you will need to stir frequently. The trick is to caramelise without burning the onions.

Add turmeric, crushed cumin and coriander, fennel seeds, paprika and cardamom pods. Fry for a minute or two and then add a mug of water. Bring to the boil, reduce heat and simmer for ten to 15 minutes, stirring regularly. After five minutes add salt, garlic, green chillies and tomatoes.

As you stir (a wooden spoon is best) you will notice that the contents of the pan start to look like a very thick curry sauce. As the water evaporates the oil will start to flow out of the mixture. At this point the mixture starts to fry again and you should stir constantly. Continue for 15 minutes. If the mixture starts to stick, add some water.

Stir in the tandoori chicken pieces and almond and sour cream mixture. It will now look like a curry korma. Reduce the heat and leave for two minutes.

Transfer to a casserole dish. Put in the oven at medium heat and leave for 15 minutes. Remove and stir. Season and serve.

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