Do you guys realize how we Indians never actually eat Bread on its own? Every piece of Bread must be dipped, mopped and scooped up with the main dish? Even leftover Roti’s (Flatbreads) are dunked in hot Tea before they are consumed. It’s like we just don’t trust the bread to do its job unless it is under the supervision of some Curry or Chutney or Tea.
But then that is the thing with Indian Bread, not all of them taste great on their own. And even when they do, you can feel them become stodgy and heavy after a few bites when consumed on their own. Hence to do justice to the “Naans” that I made, I decided to go all out and make a scintillating curry to go with it. After all one wouldn’t want to see a Naan that is lonely right? And what better way to celebrate a beautiful Bread but with “Butter Chicken.”
Everyone knows Butter Chicken right? Even if you don’t like Indian food, you will have heard of Butter Chicken. And if you have been reading my posts for you a while, you would read my constant whining about the terribly sweet Butter Chicken we get here in Australia. I swear to god I want to find the chef who decided to add a cup of Sugar in Milk and some Red color making us believe that what is being served is Butter Chicken and show him how to make a decent Butter Chicken (read beat the shit out of him).
Anyways as they say once bitten twice shy when Shan Foods sent me their “Butter Chicken” masala I was a little skeptical to try it. But since I have been using the brand for a while and trust them I decided to try it. And thank god I went with the faith in the brand rather than the experience that I have had with the local restaurants. Let’s just say that the key to a great Butter Chicken is the gravy and the masala that we used to marinade the Chicken with ensured that the gravy turned out really well.
Here is the super easy recipe for you to try.
Butter Chicken (Marinate for 1 – 3 hours, cooking time 1 hour, serves 6)
1 Kg Chicken Breast
1 Kg Tomatoes finely chopped (Get the juiciest ripest Tomatoes you can)
2 tsp Lemon Juice
3 tbsp Plain Yoghurt
½ cup Single Cream
¾ cup Butter (unsalted)
2 tsp Cooking Oil (preferably Mustard oil)
1 packet Shan Butter Chicken masala
Crushed Kasuri Methi
- Mix Shan Butter chicken mix, Lemon juice, Yogurt, Oil and apply to the diced Chicken Breasts. Marinate for 1 – 3 hours or even overnight.
- Boil the Tomatoes in 1 – 2 cups of water for 10 minutes or until soft and tender. Sieve to remove skin and seeds. Keep Tomato puree aside.
- Separately heat a frying pan and add the marinated meat. Cook for 2 – 3 minutes on low hear and turn the meat. Remove from the pan. Alternatively, you can preheat an oven at 180 degrees C and grill the Chicken. Brush the Chicken with some Oil to ensure it stays juicy will grilling.
- Add the Chicken to the tomato puree, cover ad cook on a low heat for about 15 minutes.
- Add the cream, stir and remove from heat. Garnish with Almonds, Cream and crushed Kasuri Methi. and serve hot with fresh bread.
If using packaged cream, add a little milk to make the cream thin.
Wash the Chicken with 2 tbsp white vinegar in half cup of water before use.