Category: "Garam Masala"
Butter chicken
Source: video
Ingredients for the chicken
- 300 gms chicken breast boneless
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp Kashmiri red chilli powder
- 1/2 tsp salt or to taste
- Oil to pan fry
Ingredients for gravy
- 500 gms roughly slit tomatoes
- 100 gms roughly cut onions
- 1 tbsp garlic paste
- 50 gms cashew
- 1 tsp kasoori methi
- 1/2 tsp garam masala
- 4 tbsp sugar
- 2 tbsp kashmiri chilli powder
- 5 tbsp butter
- 3 tbsp cream
- 2 tbsp malt vinegar / 1.5 tbsp White Vinegar
- Salt to taste
Method
- Marinate the chicken with ginger paste, garlic paste, red chilli powder. Salt and keep it aside for 15 to 20 minutes.
- In a pan heat some oil, then fry the marinated chicken pieces in it. Once done place it into a bowl.
- In the same pan add onion, oil, a spoonful of butter. Once the onions are cooked, add tomatoes and cashews.
- Add some water and garlic paste, salt, malt vinegar, sugar, garam masala, and chilli powder. Evenly mix it and let it simmer for 15-20 minutes
- Churn the mixture into fine puree with a hand blender.
- Strain it back into the same pan. Make sure there is minimal wastage.
- Add butter, cream, chicken and kasoori meethi. Let it simmer for 5-7 minutes.
- Garnish it with cream and kasoori meethi.
2019-01-18: I tried the recipe for the first time, but didn't have all the ingredients. Here are my comments.
- I substitute Szeged paprika instead of Kashmiri chili.
- I used rice wine vinegar instead of malt vinegar.
- I didn't have garlic/ginger paste, so I substituted chopped garlic from a jar and ginger paste from a plastic container.
- I used curry powder instead of garam masala.
- Make sure to cut the chicken into thin chunks.
I like the result. It was rather more savory than the butter chicken I had the other day at Curry Corner.
Garam masala, 1a
I came across a recipe for slow-cooker chicken tikka, which includes a reference to garam masala. But there are so many types of garam masala that the reference is almost useless. Fortunately, the recipe linked a specific garam masala (Frontier Seasoning Blends Garam Masala) that had this ingredient list:
From there I looked at my Indian cookbook (Classic 1000 Indian Recipes) and adapted its Garam Masala I recipe from p. 12. This is my take on it.
Guesstimated recipe and procedure
- 1/4 cup of black cardamom seeds
- 1/4 cup of cumin seeds
- 1/4 cup of cloves
- 1 oz of cinnamon sticks
- 1/4 cup of black peppercorns
- 1/4 cup of coriander seeds
Grind the ingredients together in a coffee grinder and grind to a fine powder.