Sunday, 21 October 2007

Butter Chicken


You need:
around 300 grms Chicken breast/boneless
1/8 cup Oil - which just means a lot of oil :)

3 tblsps or more, butter
1 cup tomato puree
4 tblsps tomate paste
3 onions, ground with a little water to paste
200 ml cream
3 tblsps yoghurt

1 & half tblsps of garlic ginger paste
Haldi, black pepper powder, red chilli powder, salt and cinnamon powder.





... and this is what you should do..

- toss the chicken in the pot and fry in oil, till it turns a nice golden



- take the chicken pieces out and set them aside.
- add the butter to the oil - and pls! keep the flame low!
- let it melt, add the onion paste and fry it a bit.
- throw in the cinnamon powder, mixie mixie
- add all the rest, (except cream!) the spices, yoghurt etc to the onion and mix
- let the sauce thicken, which it will do amidst a lot of bubbling



- toss the chicken back in
- pour over the cream, mix a bit



- cover and let it simmer till the cream has mixed in and it looks yummy!

It mite look a bit very buttery, but thats alright, its butter chicken after all! It really tastes great. Have it with Naan - use The Fool Proof Dough for Naan, which should then look like this:



PS: Okay, due to some reason this thing is blue and looks like a link to my Naans pic. Which it was not supposed to do. Since I have no idea why it has decided to look like this, I will just ignore it. And thats exactly what you should do too. Kill ignore :)



2 comments:

  1. Hi- What is the difference between tomato puree and tomato paste? also do you single cream or double cream?

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  2. Hi :) Tomato puree is a thin, pour-able sauce like thing - its usued when u need to make something more saucy.Tomato paste is thick - like paste.. used when u need to add thickness and colour. Hope that clears it? And I just use the normal thick cream - I guess it would come to single cream.

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