I am making butter chicken today so I thought I would post the recipe. I did not create the recipe but I have adapted it. Note – this does not produce the reddish coloured sauce you are used to seeing in restaurants. It tastes a little different as well. It is a rich and satisfying meal served with basmati rice and garnished with a little cilantro.
5 onions – large – diced
1 cup of oil, ghee or margarine
5 tomatoes – large
½ cup of pureed garlic
½ cup of pureed ginger
1 tsp of tumeric
1 tsp of garam masala
¼ tsp of cayenne (optional)
1 small can tomato paste
1 litre of whipping cream
- cook the onions on a low heat in the oil until they are translucent. It is important that this is done slowly. It should take at least an hour if not longer. Stir often.
- add the pureed ginger and garlic and cook for 20 minutes or so with the onions. It should start to form a paste.
- add tumeric, cayenne (you can also use pureed jalapeno) and garam masala – cook for 20 minutes or so
- add tomato paste – cook until the entire mixture is a ruddy brown and the oil starts to separate from the paste. This step is very important or the tomato paste will not be mixed in well enough.
- puree the 5 tomatoes and add to mixture.
- run the sauce through a blender to liquify.
- return the sauce to the pan and add the whipping cream
- add raw chicken to sauce. Cook on low temp until chicken is cooked – about an hour
NB – do not make this in a cast iron pan as there is some kind of nasty interaction between the pan and the tomatoes.