My friend gave me this recipe months ago. In fact, it's been sitting on my kitchen counter so long that I fear it will be unreadable soon. Also, I had a whole chicken in my freezer that has been speaking butter chicken to me. It's a grey, grim day outside, yesterday was grey and grim and my mood is grey and grim. When grey and grim is the prevailing spirit, something that simmers for a long time and fills my home with a warm, soothing fragrance is in order. Of course, I didn't follow the recipe exactly. I didn't have all the ingredients, so I made do.
Here's what I did;
4 Tbsp canola oil
2 Tbsp cumin seed
2 Tbsp mustard seed
2 cinnamon sticks
2 tsp ground cloves
6 whole cardamom pods
2 Tbsp coriander seeds
Heat all these ingredients together in your skillet until the mustard seeds begin to pop. Cover it and let it cool, then strain. The seeds have done their work, you now have a wonderfully flavoured oil.
4 Tbsp fresh ginger
4 cloves garlic
1 medium onion
1 large can tomatoes
1/2 small can of tomato paste
Blend the ginger, garlic onion and flavoured oil in your food processor and puree to a paste. Return to the pan and add the tomatoes and tomato paste.
Add the rest of your spices;
2 Tbsp chili flakes
3 Tbsp curry powder
3 Tbsp cumin
2 tsp tumeric
2 Tbsp garam masala
If you used whole tomatoes, smash them up. I like some tomato chunks to remain but you could puree it smooth if you like.
Add;
1/4 cup butter
Simmer for a few minutes, then add one whole, cut up chicken. Of course you could use all thighs or breast or even add cut up cubes of chicken.
Simmer until the chicken is cooked through. For bone in chicken parts, about 45 minutes.
Add a bunch of cilantro, chopped and 1/2 cup of cream. I used half-and-half because that's what I had on hand and it was delicious. Whipping cream would make it richer. A can of coconut milk works too.
Serve it over basmati rice or with naan bread and enjoy.
This recipe is stellar!
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