Curry Me Home!

"Part of the secret of success in life is to eat what you like 

and let the food fight it out inside."  ~Mark Twain

I don't really care for most curry's on the market. They tend to be a bit to spicy for my taste. However Butter Chicken Curry is one of the most mouth watering, mildly spiced Indian dishes available. 

 

Now there are two ways you can go about making this. You can make it from scratch, or you can use a premixed spice paste. I've done it both ways, and I've got to say that "Kitchens Of India Paste For Butter Chicken Curry"   Is pretty right on the nose. Plus its easy on the wallet for under 3 dollars a packet.

I give this product 5 stars for taste, easy to follow directions, and price.

 

Now if your a purest and would prefer to make this delish dish from scratch here is one of the best recipies I've found. I used the other half of the boneless chicken thigh fillets package left over from the other days Bourbon Chicken.

 

Butter Chicken Curry

 

3 lbs skinless chicken, and cut into 2-inch pieces

1 inch ginger root

6 garlic clove

1 1/2 teaspoons salt

5 ounces plain yogurt

1 lemon, juice of

1 cinnamon stick, 2-inch long broken up

10 green cardamoms

6 clove

10 red chili pepper

8 peppercorn

2 tablespoons oil

2 tablespoons tomato puree

8 ounces butter

14 ounces chopped tomato

5 fluid ounces single cream

 

 

1: Grind together the cinnamon, cardamoms, cloves, chillies and peppercorns.

 

2: Mix the spices into the yogurt, add the juice of the lemon blend well.

 

3: Marinate the chicken in this mix for about two hours.

 

4: Crush the garlic and ginger to a pulp with the salt, this can be done with the blade of a knife.

 

5: Heat the oil in a pan or wok and fry the ginger and garlic pulp for 1 minute. Add the chicken and spices and cook for ten minutes.

 

6: Add then tomato puree and tinned tomatoes, and butter, bring to the boil reduce the heat and simmer till the chicken is cooked.

 

7: Stir in the cream and simmer for a further 5 minutes.

 

Serve with boiled rice and/or nahn bread!

 

 I served on a bed of rice with a handful of chopped spinach and diced Peppadew peppers. I just added the spinach and peppers in with the rice while cooking. If you haven't had peppadew's before, then you're in for a treat.

Enjoy India!