This is a guest post by Isabella. I have really come to enjoy curries lately…this one looks great! If you are interested in guest posting on my blog, contact me.
Butter Chicken, as most people know it, is one of my favourite slow-cooked curries. It originates from Dehli, and has become almost as famous as the Tikka Massala, inspired by English tastes during the Empire. Although they look similar, this is spicier and richer than the Tikka Massala, and much more authentic, with the mix of garam masala and tandoori spices.
It’s a great family favorite, as it’s packed with flavor rather than heat, which makes it good for children, who are familiar with tomato based dishes. If you prefer your curry with a bit more fire, add in some dried chilli powder or flakes to give this recipe more spice.
5 large chicken thighs
2 tbsp butter
2 tbsp vegetable oil
One diced onion
3 cloves garlic, finely chopped
2 tsp curry powder
2 tsp tandoori masala
One tsp garam masal spice mix
One tbsp curry paste
6 ounces sieved or pureed tomatoes (passata is fine)
15 green cardamom pods
13.5 oz coconut milk
7 oz natural yogurt
Add the butter and vegetable oil together in a large frying pan and heat until the butter has melted
Add the chicken, onion and garlic, and cook on a medium heat for around ten to twelve minutes, stirring constantly and making sure the butter doesn’t get too hot.
Add the curry powder, curry paste, tandoori masala, garam masala and sieved tomatoes until the sauce is smooth
Pour the mixture into the slow cooker.
Lightly crack the cardamom pods with the back of a knife or with a pestle and mortar
Add to slow cooker, along with coconut milk, yoghurt and salt
Cook on low setting for 4 – 6 hours. Remove cardamom pods before serving.
In terms of preparation I found this recipe incredibly easy and quick. Once you have the spice mixes you can use them over and over in different recipes too, which means you are not buying lots of ingredients for just one dish, and you get any subsequent meals as a bit of a freebie. Nutritionally, it’s true this is not a low fat option, but when cooking for children, especially in the winter, I like to give them very satisfying, warming food and this is one I know they’ll love and will warm them up. Great served with naan bread, and/or rice. I added a bit of fresh ginger to the recipe in fact, which I enjoy, but I have made it without and it’s just as delicious. Fishing the cardamom pods out at the end is a bit tricky, but if you use a slotted spoon you can spot them quite easily because the dish consists mainly of a smooth sauce and chicken. I like to garnish this with fresh cilantro (aka coriander) too, if you have some handy. It just adds something green and tasty into the mix.