Some prized aromatic spices make this Indian Butter Chicken dish join my repertoire.
Added fragrance from garlic, ginger and tomato come to life with a zing of lemon.
Whenever I try a memorable meal, I know that somehow, someday, I'll get around to cooking it.
Of course, making it my own is usually the ultimate goal...especially if it can be lightened up.
Through the years, several ethnic dishes have come through my recipe developing ‘cucina’ .
Specialized, ethnic recipes have a particular mystique and ask for a little more dedication.
In order to honour those who invented such popular dishes, I usually make these in winter.
During this cocooning season, my little lab comes to life.
The unknown revs up the challenging character which I'm proud to possess ;o)
The first time I savoured an a excellent Butter Chicken was in the Algarve region of Portugal.
Yes, you read right. Hubby and I were both surprised at how much we enjoyed the experience.
Other than it being overly spiced with chile, I knew I was going to make this dish one day.
Did I mention, their naan bread? Shamefully, I had indulged.
Other than it being overly spiced with chile, I knew I was going to make this dish one day.
Did I mention, their naan bread? Shamefully, I had indulged.
No more room for dessert. Now, that rarely happens?!?
Several ethnic dishes have entered my repertoire of meals.
So many which I have yet to share with you.
This past weekend, I was armed with at least six different versions of Butter chicken.
I sharpened my pencil and did my homework.
A few tweaks later...
this succeeded version allowed me a little euphoric mental dance ;o)
A plethora of spices come together in a sublime symphony in this tender chicken.
light Indian BUTTER CHICKEN
and Noodles
Note: Basmati rice is also usually served with this dish.
serves 2 people with leftovers...or 4 smaller, reasonable portions
INGREDIENTS:
(American / Metric measures)
. 1 (6oz./ 170g) pkg. Mung bean or Rice noodles
. 3 lb. (1.5kg) Chicken, halved and skinned
Spices:
. 1/8 tsp. (.60ml) cayenne pepper
. 1/8 tsp. (.60ml) ground cloves
. 1/4 tsp. (1.25ml) nutmeg, grated
. 1 tsp. (5ml) ground cardamom
. 1 tsp. (5ml) ground cumin
. 1 tsp. (5ml) granulated garlic powder
. 2 tsps. (10ml) ground paprika
. 2 tsps. (10ml) sea salt
. 1 tsp. (5ml) ground cinnamon (reserve for later)
...
. 1/4 cup (60ml) unsalted butter
. 1/4 cup (60ml) grapeseed oil
. 1 large, sweet onion, chopped
. 4 large garlic cloves, crushed
. 3 Tbsps. (45ml) fresh ginger, grated
. 2 Tbsps. (30ml) tomato paste
. 2 Tbsps. (30ml) fresh lemon juice
. 1 can (28oz./ 798ml) Italian tomatoes, crushed
. 1 Tbsp. (15ml) mild honey
. 1 cup (125ml) plain 2% 'Greek-style' yogurt
PREPARATION:
1. Prepare the chicken by halving it and skinning it as best possible. Set aside.
2. In a small bowl, prepare and mix all SPICES together, while reserving the cinnamon for later use.
3. In a very large, deep pan, heat the oils and the butter on MED-HIGH heat. Add and sauté the onions for about 5 minutes.
4. Lower the heat to MEDIUM and add the garlic and ginger for about 1 minute. Add the prepared spices all at once and combine. Mash in the tomato paste last.
5. Place the chicken halves, BREAST UP. Pour the fresh lemon juice over top. Cook for about 5 minutes before flipping each chicken half over to BREAST DOWN. Cook another 5 minutes before pouring the tomato sauce and the honey. Again, flip the chicken halves BREAST UP. Cover the pan and cook for 35 minutes.
6. Meanwhile, prepare the noodles. Simply pour boiling water over the dried noodles and cover for 10 minutes. Once done, rinse them and strain them very well. Set aside.
7. At the very end, close the heat and sprinkle the cinnamon as well as pouring the yogurt. Lastly, flip the chicken halves BREAST DOWN. Place the cover again and leave it rest for another 15 minutes before adding the pre-cooked noodles. Serve the chicken alongside the noodles. Enjoy.
Although this recipe proved to be a little time consuming...
I truly believe every second was worth it.
Please, don’t shy away from so many ingredients and a small snag of your time.
You’ll be licking your fingers with a smile on your face. You can thank me later ;o)
Flavourful wishes,
Foodessa
Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com
Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.
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