Anne's Recipe - Butter Chicken - 26 Apr
This easily prepared, spicy curry is from the Moghul Empire period. The herbs and spices are conveniently available in pre-prepared jars which should always be stored in the refrigerator once opened but use fresh if available.
1/2 cup unsweetened yoghurt
1/2 teaspoon turmeric
1/2 teaspoon each salt and ground pepper
zest and juice 1 lime
1 teaspoon paprika
1 teaspoon each minced ginger, garlic and chilli
2 teaspoons garam masala
1 kg chicken pieces - remove skin
1/2 cup tomato paste
1 cup coconut cream
2 teaspoons chicken stock powder
1 teaspoon each ground cumin and garam masala
1 teaspoon each minced chilli, coriander and ginger
juice 1 lime
1/4 teaspoon each salt and ground pepper
For marinade: Use a shallow dish. Mix together in
dish, the yoghurt, turmeric, salt, pepper, lime juice, zest,
paprika, minced ginger, garlic, chilli and garam masala. Add
chicken and coat. Cover. Marinate for a couple of
hours, preferably overnight.
Place chicken and all the marinade in a large baking dish. Cook uncovered, at 180degC for 40-45 minutes - depending on chicken thickness. Turn over once.
Butter Sauce: Into a saucepan pour tomato paste and coconut
cream. Stir in stock powder, cumin, garam masala, chilli,
coriander, ginger, lemon juice, salt and pepper. Gently
simmer for 10 minutes. Just before serving whisk in
butter. Place chicken onto a decorative plate - a sushi plate
looks good. Spoon over sauce, fresh coriander sprigs make a
good garnish along with rice, raisins and toasted almonds.