Butter Chicken is by far the best known curry dish in the world, possibly even the most loved?
Having originated in Dehli in the 1950’s, the Butter Chicken flavour quickly became well loved and led to its fame across the world. It has distinguished itself though its unique spices that define this mild(ish) curry that has been perfected over time.
There are many versions of this creamy and flavoursome meal, this is Chef Ryan’s one and well worth a try!
Ingredients:
- 5 chicken breasts
- 1 medium white onion
- 4 clove fresh garlic
- 10 g fresh ginger
- 1 medium carrot
- 2 small green chilli
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 2 tablespoon curry powder
- 100 g tomato paste
- 5 medium tomatoes
- 100 g butter
Method:
- Clean off any excess sinew and bone from the chicken breasts.Slice the chicken breasts lengthways in half and season with salt and pepper. Place covered in the fridge until needed.
- Roughly dice the onion and carrot.
- De-seed the chilli and roughly chop.
- Finely grate the garlic and ginger.
- Roughly dice the tomatoes. (There is no need to take the skin off the tomatoes)
- Heat some sunflower oil in a deep saucepan.
- Sauté the onion and carrot over medium heat until the onions are soft and translucent.
- Add the chilli, garlic and ginger and fry. Add the cumin, coriander, paprika and curry powder.
- Continue frying, stirring continuously, for a further 2 minutes so that the spices can release their aromatic flavours.
- Deglaze the saucepan with 1 cup of cold water.
- Once the water has cooked off, add the tomato paste and fry, stirring continuously, for another 2 minutes.
- Add the tomatoes and enough water to cover all the ingredients. Simmer for 20 minutes or until the sauce has reduced and thickened slightly.
- Once the sauce has reduced, blend with an immersion blender.Strain the sauce through a fine mesh sieve into a clean pot.
- Add the butter and stir until the butter has melted.
- Season to taste.
- Heat some sunflower oil in a sauté pan.
- Fry the chicken breasts until they are golden brown on all sides.
- Once the chicken breasts are golden brown, place them in the pot of curry sauce and simmer for a further 5 -6 minutes or until they have cooked through.
- Serve hot with deep fried poppadum and double thick yoghurt.
