Butter Chicken 印度牛油咖喱鸡

Butter chicken is a classic Indian cuisine. Recently I just saw this recipe in a new cookbook that I bought, immediately bookmarked to try it out. Frankly, even though this cuisine so called butter chicken, but the butter amount used is very minimal only.

 

This cuisine remind me of the Ayam masak merah which is tangy, spicy and savoury. But the good thing of this dish is do not require to deep fry the chicken like ayam masak merah, and the gravy is less spicy, so kids also can enjoy this dish.

 

Butter Chicken 印度牛油咖喱鸡 

700g chicken, small pieces 

Marinate ingredients

3 red fresh chilies

½ onion

2 gloves garlic

½” ginger

1/2tsp turmeric powder

1/2tsp sugar

1tsp garam masala powder 

1tbsp butter

2tbsp cooking oil

½ onion, sliced

2 sprigs curry leaves

1 large tomato, chopped finely

1tbsp chili powder

1tsp salt or to taste

1 cup evaporated milk

Coriander leaves and natural yogurt, for garnishing 

Method

1. Blend marinade ingredients with little water into a paste and rub into chicken. Leave to marinate for at least 30mins.
2. Heat oil and butter in a wok until hot. Add onions, curry leaves and tomatoes, fry for 1-2mins.
3. Add marinated chicken, chili powder, evaporated milk and salt. Cook over low heat for about 20mins or until cooked.
4. Drizzle with yogurt and garnish with coriander leaves. Serve hot with rice.

Recipe reference to cookbook Indian delightful ideas for every meals, with changes, by Sonia aka Nasi Lemak Lover