Butter Chicken served over cilantro and lime cauliflower rice.
This is one of my dishes I tried with a lot of spices, and it became one of my go-to dishes. It's fairly easy to make, but the flavor is so big and bold, that people think I have been working for hours in the kitchen. Now my secret is out.
I do add the cream in the end, but it's optional. But I'm not looking to cloak up my ores, so I cut the butter to a minimum. I still keep the buttery name, because the flavors is still there.
Here served over cilantro and lime cauliflower rice.
Ingredients:
- 1 whole chicken
- 2 teaspoons garam masala
- 1 tablespoons coriander seeds
- 1 teaspoon cumin
- 5 black peppercorns
- 3 small dried red chilies
- 150 ml plain yogurt
- 2 tablespoons tomato paste
- 1 ¼ teaspoon salt
- 1 inch fresh ginger, peeled and grated
- 6 cloves garlic
- 3 whole cardamon pods
- 25 g unsalted butter
- 1 tablespoon oil
- 2 medium yellow onions, peeled and finely chopped
- 2 bay leaves
- 1 ½ dl water
- 1 ½ dl heavy whipping cream
- ¼ cup fresh cilantro, chopped
Topping:
- 1 lime
- fresh cilantro, chopped
Directions:
Spice paste: Grind coriander seeds, peppercorn, and chilies in a coffee grinder or a mortar and pestle, mix in the cumin and garam masala.
In a bowl mix the spice mix with yogurt and tomato paste. Add minced garlic, finely grated ginger, salt and the whole cardamom pods. Put the paste into a zip-lock bag.
Cut up the chicken into 6-8 pieces, discard the skin. Put chicken in the spice paste to marinate for about 15 minutes.
Chop the onions, and brown the onions in butter in a large pot.
Add the chicken and all the spice paste. Lower the heat and let the chicken get some color. The sauce color will become more brownish red/ orange.
Add water, bay leaves and let it simmer for about 30 minutes, stirring occasional. Add the cream and let the dish keep on simmering for another 10-12 minutes. Adding the cream is optional, but it makes the dish more creamy. Just before serving, stir in chopped cilantro.
Serve the chicken over rice or quinoa with a slice of lime and your favorite greens.
Enjoy!
The Danish Version:
Butter Chicken / Smørkylling
Ingredienser:
- 1 kylling
- 2 tsk garam masala
- 1 spsk korianderfrø
- 1 tsk spidskommen
- 5 stk sorte hele peberkorn
- 3 stk små tørrede røde chili
- 150 ml yoghurt naturel
- 2 spsk tomatpure
- 1 ¼ tsk salt
- 2 ½ cm frisk ingefær
- 6 fed hvidløg
- 3 stk kardemommekapsler
- 25 g smør
- 1 spsk. olie
- 2 stk mellemstore løg
- 2 stk laurbærblade
- 1 ½ dl vand
- 1 ½ dl piskefløde
- ½ dl hakket frisk koriander
Topping:
- 1 stk lime
- frisk koriander
Fremgangsmåde:
Krydderi pasta: Kværn korianderfrø, peber, chiler i en kaffekværn (brug en der ikke skal bruges til kaffe) eller i en morter. Bland spidskommen og garam masala i.
Blad krydderierne med yoghurt og konc. tomatpuré. Bland tilsidst med presset hvidløg, revet ingefær, salt, kardemommekapsler.
Skær kyllingen i stykker og fjern skindet. Kom kyllingen i krydderipastaen, og lad den marinere i ca 15 minutter i kølesklabet.
I mellemtiden hakkes og brunes løgene i lidt olie og smør i en sauterpande.
Kom kyllingen og al marinaden ned til de brunede løg. Lad marinaden blive gennemvarm, så den skifter farve til mere orangerød.
Tilsæt vand, laurbærblade og lad retten simre i ca. 30 minutter. Rør i retten en gang imellem.
Tilsæt fløden og lad den simre med i 10-12 minutter. Du behøver ikke at bruge fløde, men retten bliver mere cremet, hvis du gør.
Lige før serveringen, tilsættes den hakkede friske koriander.
Server kyllingen med ris eller quinoa, en skive lime og lidt grøntsager.
Her er kyllingen serveret med koriander og lime blomkålsris.
Velbekomme!