Now, if you want to make it more often then by all means lighten it or omit the fat, but I enjoy the full fat version once in a while. Not only are they more tender and flavorful, but they are harder to overcook. Chicken: I really like to use chicken thighs in this recipe. This is not on our weekly dinner roster so when I do make it, I do add the cream and I do pour on the butter. Ingredients Butter: I typically use unsalted butter, because that’s what I keep on hand, but salted butter will work here, as well. I am of the thinking that I cook this once in a while but when I do, I do it the right way. There are ways to lighten it and many people do…lighten everything. Now, butter chicken, as the name implies, is not a low calorie curry. YES it is It’s called Murgh Makhani and it hails from Northern India. ![]() They are easily available in dried form at any Indian grocery store. Fenugreek leaves or methi, are strong, pungent, slightly bitter leaves that South Asians thoroughly enjoy as a dried herb and as fresh greens. ![]() If possible, search out the dried fenugreek leaves for that authentic butter chicken flavour. It’s worth it to make extra tandoori chicken just to make this butter chicken (murgh is chicken and makhan is butter) or chicken tikka masala. For the sauce, place the onion, ginger, garlic, crushed tomatoes and spices in a blender. Transfer to the refrigerator and chill at least 30 minutes. This stuff is amazing and that is the reason why it’s so popular at restaurants. Cut chicken into 2-inch pieces and place in a large bowl with 2 tablespoons garam masala, 1 teaspoon grated ginger, and 1 teaspoon minced garlic. After you have enjoyed a piece or two of the tandoori chicken, use the rest to make this butter chicken curry. I am not going to post my tandoori chicken today (you can find my marinade in the chicken tikka masala post) but please check out the ones posted earlier this week on Simple Gluten Free Kitchen and The Lady 8 Home, both use different spices and different cooking methods but I guarantee they both taste exquisite. Most of the flavour comes from the marinade the chicken absorbs and it is important that it gets a chance to soak in this spicy, garlicky bath. However, I’ll take chicken that is thrown on a searing grill too with a charcoal fire burning underneath. I love tandoori chicken, especially the one that comes from a true tandoor, a big clay pot oven. Some like to grill on charcoal, some on gas and some just throw it under the broiler I’ve done all three at one time or another. ![]() There are many recipes for tandoori chicken and everyone has a special way they like to make it at home with the spices they like to use. This week a couple of my foodie friends posted recipes for tandoori chicken and after I had done wiping my keyboard dry, I decided to take this as a tasty segue to my recipe of butter chicken.
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