We start with a Butter Chicken recipe taken from the Dalit Spice Cook Book. To find out more about Dalit and all the good work they do, simply click here.
1 kg free range boneless chicken (I used a mixture of cuts and breast meat)
1 tsp red chilli powder
2 tsps coriander powder
¼ tsp turmeric powder
1 tsp cumin powder
1 cup of fresh yogurt (I used 1 small pot of Yeo Valley Natural Yogurt)
Juice of 1 lime
8-10 pepper corns
1-inch stick of cinnamon
2 bay leaves
Seeds from 3-4 cardamom pods
2 tbsps fenugreek powder
2 chopped onions
2 tsp garlic paste
1 tsp ginger paste
1 can of tinned tomatoes
3 tbsps vegetable/sunflower oil
½ litre chicken stock
3 tbsps butter
Salt to taste
Coriander leaves to garnish
This does seem like a lot of ingredients but it is really worth it!
- Place all of the chicken in the bowl
- Add the chilli powder, coriander powder, turmeric powder, cumin powder, yogurt and lime juice and mix them well.
- Take the rest of the spices and fry them in a dry pan (no oil) until golden brown. Powder them in a pestle and mortar and add them to the chicken marinade.
- Place marinating chicken in the fridge and leave for a least an hour.
- Heat a the oil in a large pan and then drop in the sliced onions. Fry them until they turn golden brown.
- Add the ginger and garlic paste followed by the chicken.
- Fry them for about five minutes and then add the tomatoes.
- Pour in the chicken stock a little at a time and keep stirring to create your gravy.
- Add the rest of the marinade and salt to taste.
- Simmer until the chicken in cooked through and tender
- Melt the butter in a separate pan and then add to the gravy.
- Finally serve and garnish with a little chopped coriander.
To go with this delicious curry I cooked basmati rice with 2 tsps of curry powder in the water and then added some chopped and cooked vegetables.
Although this does seem like a lot of ingredients, it is really easy and doesn't take too long to make, and it tastes amazing!