I am really enjoying the fact that I have Indian neighbors on both sides of me. It's really expanding my cooking horizons!
A few weeks ago my neighbor brought over some butter chicken for us to try. It was out of this world and I asked him for the recipe.
You may remember that his wife taught me how to make tandoori chicken earlier and we had to redo the recipe several times to get the measurements right since she cooks without measuring.
Well, he sent me the recipe and I made it last night and it was excellent. As good as the original sample he gave us.
Here is his recipe for Butter Chicken. He makes it with tandoori chicken so it's a double recipe. First you make tandoori chicken then add it to the curry recipe below and it becomes butter chicken.
3 Tb Oil
2 Ea Black Cardamom Pods
1 Ea Green Cardamom Pod
2 tsp Black Peppercorns
2-3 Ea Cloves
1 tsp Ginger, chopped
2 Cl Garlic, smashed
1 Pc Cinnamon-1cm
2 Ea Onion, diced
4-5 Ea Tomatoes, chopped
2 Tb Butter
1 Ea Bay Leaf
1 tsp Cumin Powder
1 tsp Coriander powder
1 Ea Tandoori Chicken Recipe
1 Tb Tandoori Masala
1 C Water (more or less)
2 Tb Dry Fenugreek Leaves
˝ C Heavy Cream
TT Red Chile Powder
This recipe calls for a recipe of Tandoori chicken that is then added to the following curry recipe. The combination is Butter Chicken. Start by preparing the Tandoori marinade (See Tandoori Chicken recipe) and begin the marinating of the chicken. Use boneless skinless chicken for this application. While the chicken is marinating, proceed to make the butter chicken curry up to the point of adding the cooked Tandoori chicken.
Butter Chicken Preparation:
Heat the oil in a 5˝-quart sauté pan then add the cardamoms, peppercorns, cloves, ginger, garlic and cinnamon. Sauté, stirring for two minutes then add the onions, reserving a half-cup for later use. Continue to sauté until the onions begin to brown.
Add the tomatoes and bring to a simmer. Cover and simmer for 30 minutes.
Remove the pan from the heat and allow it to cool for 30-60 minutes. Transfer to a blender and puree thoroughly. Set aside.
At this point the Tandoori chicken should be cooked and cut into 1-inch pieces.
Reheat the sauté pan and add the butter. When hot, add the reserved onion, the bay leaf, cumin and coriander. Sauté for a couple of minutes then add the chicken, the sauce from the blender and the Tandoori masala.
Bring to a simmer and add the water to thin the sauce. Continue to simmer then add the fenugreek leaves, rubbing them between your palms to crush the leaves.
Add the cream and simmer for 4-5 minutes.
Adjust the salt and heat levels at this time, simmering 2-3 minutes after the final addition.
Serve over basmati rice.
In case you missed it, here is the link to his wife's tandoori chicken recipe.
This is really worth the effort