Get your hearty meal fix with Butter Chicken
THIS TIME OF YEAR, soup and casseroles seem to disappear faster than we can make them. The changes in temperature, wet and cold snow spark a craving for comfort. It is the time for a hearty meal time fix.
Scratch cooking takes lots of time, energy and talent to create. Thankfully our Chef Jamie and the crew work very hard to get those casserole dishes filled! It takes special kind of person to enjoy the action in a kitchen and we are so lucky to work together every day making tasty dishes for others to enjoy.
A great flavourful dish we have made many times is Butter Chicken. Whenever it is made, it always becomes our dinner. Happy cooking!
Butter Chicken
2 cups Greek plain yogurt
3 cloves chopped garlic
1 thumb ginger, peeled and chopped
1 Tbsp. garam masala
1 Tbsp. red curry paste
2 tsp. cumin
2 tsp. ground coriander
Salt and pepper
4 chicken legs
4 chicken breasts
Butter sauce : 1 Tbsp. vegetable oil
1 medium onion, diced
28 oz of diced tomatoes
1 Tbsp. of garam masala
1 Tbsp. red curry paste
2 tsp. curry powder
1 Tbsp. cumin
2 tsp. paprika
2 tsp. ground ginger
2 cinnamon sticks
3/4 cup coconut milk
1/4 cup of ghee or butter
In a bowl add yogurt, garlic, ginger, garam masala, curry paste, cumin, coriander and mix together.
Add chicken pieces and allow to marinate for 24 hours.
Next day place in a baking sheet, put excess yogurt over the chicken and roast in oven at 375 F until there is no pink in the middle, cooked all the way through.
In large pan place oil and caramelize onions over medium heat for about 10 minutes.
Add garam masala, paprika, curry paste, curry powder, cumin, cinnamon sticks and ground ginger. Before the spices stick to the pan, add tomatoes and simmer for about 15 minutes. Allow to cool slightly. Remove cinnamon sticks. Purée the tomato by using a hand wand. Bring back up to simmer, add coconut cream simmer for 5 min- utes, add ghee or butter to the sauce and buzz the butter into the sauce.
You can also add whatever drippings are on the pan from roasting the chicken.
Place chicken in the sauce and re-therm in the oven until hot and cooked through, about 20 minutes at 350F.
Serve with basmati rice and mango chutney.
ABOUT THE AUTHOR
Never Enough Thyme Catering Inc. was created with one thought in mind ... to create more thyme! Enjoy our food shop, specialty cakes and catering. 83A Arthur St. S., Elmira. Like us on Facebook and follow us on Twitter.