Friday, September 16, 2011

Indian Butter Chicken {Vegetarian}

Day 259.

I adore Indian food. And Butter Chicken is one of those classic Indian restaurant favorites that I regularly try to emulate at home. I haven't perfected the delicious sauce yet, but I keep trying. This is another attempt, this time based on a recipe from Sanjeev Kapoor.

Indian Butter Chicken
Adapted from Indian Butter Chicken.

  • 4 cups "chicken" substitute (I used Quorn chicken tender cubes)
  • 1 teaspoon mild Indian chili powder or paprika
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • For the marinade:
    • 1 cup Greek yogurt or sour cream
    • 1 teaspoon mild Indian chili powder or paprika
    • 2 tablespoons garlic paste
    • 2 tablespoons ginger paste
    • 1/2 teaspoon ground garam masala
    • 2 tablespoons mustard oil or vegetable oil
    • 1/2 teaspoon salt
  • For the sauce:
    • 4 tablespoons unsalted butter
    • 3 cardamom pods
    • 4 cloves
    • 6 peppercorns
    • 1-inch piece cinnamon stick
    • 1 tablespoon garlic paste
    • 1 tablespoon ginger paste
    • 5 small green chilies, chopped, or to taste
    • 2 cups tomato puree
    • 1 tablespoon mild Indian chili powder or paprika
    • 1/2 teaspoon ground garam masala
    • 2 tablespoons mild honey
    • 1 cup cream
    • cayenne pepper, to taste
  • chopped fresh cilantro (coriander), for garnish

Combine first four ingredients in a bowl. In a separate bowl, mix ingredients for the marinade. Combine chicken and marinade, stirring to coat. Let marinate in the refrigerator overnight. 

Broil chicken for about 10 minutes, flipping halfway through, until edges are blackened.

Meanwhile, melt the butter in a heavy-bottomed pot. Add the cardamom, cloves, peppercorns and cinnamon and sauté for a couple of minutes. Add garlic and ginger pastes and chopped green chillies, and cook, stirring, for one minute more. Add tomato puree, chili powder, garam masala powder, salt to taste and one cup of water. Bring to a boil. Reduce heat and simmer for 10-15 minutes, until slightly thickened. Add honey and cream. Simmer 10 minutes more or until sauce has thickened again. Adjust seasoning, adding more salt to taste and cayenne pepper for additional heat. Remove whole spices. Add cooked "chicken" pieces and simmer just to heat through (If you're serving later, store sauce and chicken separately instead).  Serve hot, sprinkled with chopped cilantro and served with flatbread or rice.

The Results
This is definitely the best version of this yet. I absolutely LOVE the marinated "chicken" all by itself. It doesn't even need the sauce. But the sauce is great, too. The kids liked the chicken, but the sauce was a little strong for them. The husband liked it all as much as I did.

1 comment:

  1. This looks stunning! I love Indian food and think that this is on the "must try" list! Thanks for bringing to Friday Potluck!