How to Make Indian Butter Chicken Asian Cooking Recipe Cuisine

India Butter Chicken

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

2 lb chicken thigh fillets

1/4 cup white vinegar or lemon juice

1/3 cup coriander seeds

2-inch cinnamon stick, broken into smaller pieces

5 brown or black cardamom pods

1 tsp whole cloves

3 tsp ground turmeric

2 tsp chili powder

2 tsp paprika

1 tsp ground nutmeg

1 tsp ground mace

1/4 cup whole-milk yogurt

2 1/2 tbsp crushed garlic

2 1/2 tbsp grated fresh ginger

2 1/2 tbsp vegetable oil

salt to taste

SAUCE

1/2 cup vegetable oil and melted unsalted butter combined

2 lb yellow onions, about 6 medium, chopped

1 tsp salt, plus extra salt to taste

2 1/2 tbsp grated fresh ginger

2 1/2 tbsp crushed garlic

2 tsp chili powder

3 tsp ground turmeric

2 tsp chopped fresh green chilies

2 lb tomatoes, about 7 medium, chopped and pureed in blender or food processor

2/3 cup heavy cream

1/4 cup unsalted butter

4 tsp honey

2 tbsp dried fenugreek leaves

1/3 cup chopped fresh cilantro

Directions:

Cut chicken fillets into quarters. In a glass or ceramic bowl, combine chicken with 4 tsp vinegar or lemon juice and turn to coat. Set aside.

In a spice grinder, grind coriander seeds. cinnamon, cardamom and cloves to a powder. Place in a bowl and combine with turmeric, chili powder, paprika, nutmeg, mace, remaining vinegar or lemon juice, yogurt, garlic, ginger and oil and mix well. Season with salt and add to chicken. Mix well, cover and place in refrigerator to marinate for 30 minutes.

Preheat over to 475F. Oil a shallow roasting pan and place chicken pieces in pan in a single layer. Bake, without turning, for 12 minutes. Remove from oven and set aside.

In a large frying pan, heat oil and butter mixture over medium-low heat. Add onions and 1 tsp salt and cook, uncovered, stirring occasionally, until onions are dark golden brown, about 15-20 minutes.

Add ginger and garlic and cook, stirring for 2 minutes. Add chili powder, turmeric and chilies and cook for 1 minute. Add tomatoes and cook, uncovered, stirring often until tomatoes are soft for about 5-10 minutes.


Add cream and butter to pan and cook, stirring, until butter melts. Stir in chicken, honey and fenugreek and cook, stirring often, until chicken is cooked through about 5 minutes. Stir in cilantro. Taste and add salt if necessary. Serve immediately.


Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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