– Dilshaad Hassen
(SHORTCUT, INNOVATIVE, HEALTHY, TASTY)
Dilshaad adapted her mom’s recipe to her own tastes. Her husband, Moegsien, compares the dish to a car. He says a Nissan GT-R is made to be driven and her butter chicken is made to be eaten.
SERVES 4 Preparation time: 10 min Cooking time: 15-20 min
60 ml (¼ c) butter 10 ml (2 t) garlic paste OR 3 fresh garlic cloves 4 chicken breast fillets, cubed 15 ml (1 T) lemon juice 100 g tomato paste 60 ml (¼ c) boiling water
5 ml (1 t) ground coriander 5 ml (1 t) ground cumin 2 ml (½ t) ground fennel seeds (barishap) 3 ml (generous ½ t) turmeric 5 ml (1 t) chilli powder 5 ml (1 t) chicken spice mix 250 ml (1 c) full-cream plain yoghurt 10 ml (2 t) vinegar 10 ml (2 t) sugar 250 ml (1 c) fresh cream 5 ml (1t) garam masala (optional) large handful of chopped fresh coriander rotis and lemon wedges to serve
1 Melt the butter in a saucepan and add the garlic. Add the chicken and stir-fry for 5 minutes. Add the lemon juice and simmer for a minute. Remove the chicken and set aside.
2 Pour the tomato paste and water in the saucepan and simmer for 3 minutes.
3 Add the rest of the ingredients except the cream, garam masala and fresh coriander. Lower the heat and simmer for 5 minutes.
4 Add the cream and stir until just heated, return the chicken to the saucepan and simmer for 5 minutes. Remove from the heat and stir in the garam masala (if using) and fresh coriander.
5 Serve with rotis (recipe on page 47) and lemon wedges.