My Kinda Butter Chicken
Serves 1
Directions
- 1Place a pan on high heat and add 700g of whole fresh tomatoes. Scald, char, and blacken the skins of the tomatoes.
- 2Split the chilies in half and remove the seeds with the tip of a knife. Add the chilies to the pan with the tomatoes.
- 3Once the tomatoes are black all over and their skins are naturally peeling off, remove them and the chilies from the pan and let them cool down. You can cover them to let them steam a little.
- 4Prepare the marinade by adding two tablespoons of garam masala to a bowl or platter.
- 5Grate eight cloves of garlic into the bowl.
- 6Scrape the skin off two thumb-sized pieces of ginger and grate them into the bowl.
- 7Season the marinade with salt and pepper.
- 8Add two tablespoons of yogurt to the marinade.
- 9Score the thick end of the chicken breast about half a centimeter to a centimeter thick to allow the marinade to penetrate quicker.
- 10Marinade the chicken, ensuring it gets into all the slits and cuts. Let it marinade for about 10 minutes.
- 11Heat a pan with a little bit of oil.
- 12Place the chicken straight into the hot oil and fry until dark and golden. Cook the chicken for about 8 to 10 minutes.
- 13While the chicken is frying, peel the skins and remove the stalks from the cooled tomatoes. Keep the chilies to one side.
- 14Gather all the peeled tomato skins and put them in your hand as they contain pure flavor.
- 15Remove the cooked chicken from the pan and place it on a board.
- 16To make the sauce, use the pan juices from cooking the chicken.
- 17Add the peeled tomatoes and all their juices into the pan.
- 18Stir in two tablespoons of cashew butter.
- 19Add 500ml of boiling water to help the sauce simmer down and thicken.
- 20Use a fork to squash all the tomatoes and let the sauce boil vigorously for a couple of minutes.
- 21Add one and a half chilies to the sauce. If you want to reduce the spice, add two teaspoons of mango chutney.
- 22Add the cooked chicken, cut into big chunks, to the sauce and let it simmer.
- 23Spoon three tablespoons of yogurt through the sauce.
- 24Garnish with a little bit of coriander on top.
- 25Serve the butter chicken with rice and chickpeas.
Ingredients
- 700 g fresh tomatoes, whole
- chilies
- 2 tablespoons garam masala
- 8 garlic cloves
- 2 ginger, thumb-sized pieces
- salt
- pepper
- 2 tablespoons yogurt
- chicken breast
- oil
- 2 tablespoons cashew butter
- 500 ml boiling water
- 1.5 chili
- 2 teaspoons mango chutney
- 3 tablespoons yogurt
- coriander
- rice
- chickpeas
Equipment
panknifegraterspoonbowlforkboard
Tips
- To take the edge off the spice, add mango chutney.
- Score the chicken breast to allow the marinade to penetrate quicker.
- Save the tomato skins and juices for pure flavor in the sauce.
Related recipes
Hotel Tiffin Sambar
Indian · Soup
Lamb Korma
Indian · Soup
Palestinian Msalfan
Indian · Soup
Slow Cooker Squash Soup
Indian · Soup
Maggi Noodle Masala Tastemaker
Indian · Soup
Talahu Gosht
Indian · Soup
Mum's secret red chilli mix
Indian · Soup
Degi Style Aloo Chicken Shourba
Indian · Soup
Chicken Shanwari
Indian · Soup
Mutton Qeema
Indian · Soup
Boneless White Butter Chicken
Indian · Soup
Curry powder
Indian · Soup