This famous dish is from Indian origin and is traditionally served with black lentils and Naan bread.
Butter chicken seems to be very popular, in my household, at the moment. My daughters buy butter chicken wraps often at Buzz in Stellenbosch and they love it. They were asking me the last couple of weeks to make this for them.
I have made butter chicken before but it did not really appeal to me, so I went through my recipe books in search of a good recipe. I found this in one of my recipe scrapbooks, with a note: “Jerome’s wife’s butter chicken recipe”. Jerome is a guy that I use to work with a couple of years ago. He gave me quite a number of recipes that they frequently made in their house, such as Naan bread, Koesisters, roties,etc! Most of these I have never tried, but I will now!
Since the recipe sounded pretty good to me I decided to make it and I think it was delicious! It will definitely feature often on my dinner table from now on. This recipe does not contain almonds, which seems to feature in most butter chicken recipes.
1kg chicken fillets, cubed
2 onions, chopped
2 bulbs of garlic, minced
5ml fresh gingerroot, minced
20ml chicken masala
20ml coriander powder
20ml cayenne pepper
seeds from 4 cardamom pods
150ml natural yoghurt
60ml tomato paste
100ml milk mixed with 100ml water
3 bay leaves
2.5ml turmeric powder
fresh coriander leaves
Heat the butter and oil in a large pot. Brown the chicken in batches and remove from the pot.
Add the onions to the pot and sauté until soft. Add the garlic and ginger and stirfry for another minute.
Mix the masala, coriander, cumin, cayenne pepper, cardamom seeds, cloves, yoghurt and tomato paste together and add to the onions in the pot. Return the chicken to the pot with the water and milk mixture and season with salt and freshly grounded black pepper. Simmer for 15 minutes.
Add the bay leaves and turmeric. Mix the maizena with the cream and add to the chicken. Simmer for a further 15 minutes.
Garnish with fresh coriander leaves and serve with rice and naan bread.