Butter chicken

As I was on spring break I received a few phone calls on how to cook Indian foods.  Indian recipes for curries and rice and stuff. So I have decided to post some very simple everyday curries that people can make every day.  Healthy alternatives to your typical Indian restaurants meals and for those who are already Indian and may not know a few basics, you will realize that the stuff you eat at “dawats” or parties is not everyday food, You are not required to have 2 inches of oil, You don’t have to have those whole spices floating around, you don’t cook the onions for half hour until they turn brown and stink up your house you hair and give you acne ….and you don’t have to cook it for hours.  I will post one recipe a day to make it simple, and help you progress into an awesome amazing Indian somewhat Hyderabadi cook.

Basic ingredients shopping list: (Indian store would be perfect)

Salt

Chili powder

Turmeric powder

Cumin seeds

Black cumin seeds

Coriander seeds

Garlic and ginger paste

Cinnamon sticks

Cardamom

Whole black pepper

Whole red chili dried or red chili flakes

Onions, yogurt and Tomatoes are a must have for an Indian cook.

Cilantro, mint and green chilies would be good to have around

*did you know that chicken tikka masala is not even an authentic Indian dish.   Ironically  Britain’s true national dish. How what when who?  You ask? Well.  A British walks into an Indian restaurant (true story) and orders chicken, he gets small pieces of grilled chicken marinated Indian style.  Heis not satisfied (go figure) so  he demands the dish needs more curry so the chef takes in the chicken opens up a can of Campbell soup and adds in a dollop of yogurt and a few more spices and VOILA!  An official dish has been born.  Even though it’s been how you say ummm illegitimately been conceived by the idea of the ever so delicious Punjabi dish Butter chicken. The concept is the same but a quick thinking chef created the most important, most consumed Indian curry dish on the planet.  So, who would have thunk it!!!

Seriously?  I love chicken tikka masala and I refuse to even cook this dish...Why? well because when I go to an Indian restaurant I would like to try something that is authentically a restaurant dish like the waldorf salad or that horrid red velvet cake not somethin that is homemade.  I can do homemade all by myself. 

Butter Chicken Recipe

Ingredients:

1.5 lbs boneless chicken, cut into 1-inch cubes
juice of 1 lemon
salt and red chili powder, to taste
1 cup yogurt
2 tsp ginger
2 tsp garlic
1 1/2 tbs tandoori masala
3 tbs butter
2 cardamoms
1 cinnamon stick
2 cloves
4 medium ripe tomatoes, blended
1 tbs tomato paste

½ cup cashews toasted and grinded into a paste in a food processor or a coffee grinder
1 tsp garam masala
1 tbs dried fenugreek (methi) leaves (the secret ingredient muahahahha)
16 oz thick cream
extra butter or coriander to garnish

Method:

Marinate the chicken cubes in lemon juice, salt, chili powder, yogurt, ginger, garlic and tandoori powder for at least half an hour. Overnight is best. Preheat the oven to the highest grill setting. Place the chicken on a baking tray closest to the grill and grill for at least 10 minutes on each side or until cooked. Allow the chicken to cook until it JUST starts to char. Or BBQ it!

To prepare the gravy, heat and melt the butter. Add to it the cardamoms, cinnamon sticks and cloves. Stir fry for a minute before adding the cashew paste tomatoes and tomato paste, Let this simmer on low to medium heat, half covered, for about 15-20 minutes. You will notice the gravy thicken and the oil will form a film on top. If the gravy is too thick, you can add a small amount of water. Add the rest of the ingredients (cream and fenugreek) as well as the grilled chicken and simmer for another 15 minutes. Garnish with butter or coriander.

Enjoy with rice or Naan

This dish is only recommended for people who do not have high cholesterol, who run at least 5 miles a day and enjoy dancing to bhangra music at least 3 times a day for at least 20 minutes.  Or for people who enjoy their foods in moderation.