Sunday, July 7, 2013

Butter Chicken




One of the real perks of working in Hawthorn was being able to go to my favourite student Indian place in Burwood Road (and previously in its tiny location in Glenferrie Road).  I loved their butter chicken.  I also used to be able to get a butter chicken simmer sauce from my local supermarket and make it at home.



Alas, I no longer work in Hawthorn and, what is worse, the simmer sauce is no longer on sale at my local supermarket. What to do?  Obviously I needed to work out how to make it myself.  I researched quite a few recipes but also found some Fern's butter chicken curry paste to use as a basis. I fear that traditional butter chicken is not a very healthy meal, but I tried to mitigate this by using light Greek yoghurt rather than the full fat yoghurt and cream I saw in some recipes, by leaving out the added salt and sugar, and by minimizing the amount of butter. I also left out the ground cashews because I didn't have any in the house.



I really enjoyed the resulting butter chicken. I served it with white rice and some vegetables (cauliflower, onion and green peas cooked with oil, turmeric and fenugreek and water). The vegetable recipe is for another time as I forgot to take any photos. But try the butter chicken recipe and let me know what you think.


Ingredients

1 kg skinless chicken thighs (about 7 thighs)
4 tsp Fern's butter chicken curry paste
1 lemon
300 gr light Greek yoghurt
100 gr unsalted butter
1 onion
2 cloves crushed garlic
50 gr tomato paste
400 gr crushed tomatoes


Mode

Combine the juice of the lemon and half the yoghurt and half the curry paste in a bowl
Roughly chop the chicken
Add to the mixture and mix thoroughly
Cover and marinade for at least 30 minutes
Preheat the oven to 220c
Place the chicken and marinade in a flat baking dish
Bake for 15 minutes and put aside
Dice the onion and crush the garlic
Melt the butter in a pad on the stovetop
Add onion and garlic and cook until translucent
Add the tomato paste and the rest of the curry paste and stir through
Add the crushed tomatoes and blend together thoroughly
Add the rest of the yoghurt and stir through
Finally add the chicken and marinade mixture and stir
Cover and simmer until all the ingredients have combined and the chicken is tender.
You can see the difference in colour and texture between the mixture before it has simmered and the final product at the head of  the post.





2 comments:

leonie said...

Fern's is the best. Have you tried their brinjal pickle?

Polyxena said...

No - just their curry pastes. I'll look out for it.

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