Serves 6 - 8
Ingredients:
1. 1kg chicken breasts cut to bite size
2. 500g cherry tomatoes chopped
3. 8 garlic cloves chopped
4. 4 shallot onions chopped
5. 2-4 slices of ginger (depending on your taste bud :-))
6. 20-50g butter (depending on your taste bud :-))
7. 2 TBS cooking oil x 2
8. A handful of roasted cashew nuts (optional)
9. Chopped chives (for garnishing)
10. 200ml natural yogurt 0.1% fat
11. 50ml fresh cream (piskefløde)
Chicken tendering process (optional):
1. 2 TBS baking soda
Chicken marinade:
1. 2 TBS Garam Masala powder
2. 50ml natural yogurt 0.1% fat
3. 1 tsp salt
4. Sprinkle of pepper
Sauce:
1. 2 TBS Garam Masala powder
2. 1/2 tsp coriander powder
3. 1/2 tsp cumin powder
4. 1/2 tsp turmeric powder
5. 50ml natural yogurt
6. 1 tsp salt
7. Sprinkle of pepper
Directions:
I. Tenderize the chicken (optional):
1. In a large bowl, mix chicken with 2 tablespoons of baking soda and set aside for 20 mins. in the fridge.
2. Wash and rinse off the baking soda with water.
II. Marinade the chicken:
1. Marinade the chicken with salt and pepper.
2. Add 2 tablespoons of garam masala powder and 50ml natural yogurt and mix well.
3. Set aside for 15-30 minutes in the fridge.
III. Roast Cashew nuts (optional)
Method 1:
Heat a pan with medium high heat (no. 6 on my stove) and roast cashew nuts until fragrant.
Method 2:
Heat oven to 175 degree celisus and bake cashew nuts on a tray laid with baking paper for 8 minutes or until fragrant.
IV. Prepare the spice mix:
In a small bowl, add 2 tablespoon of garam masala and 1/2 teaspoon of coriander powder, cumin powder and turmeric powder each and mix well.
V. Cook the chicken:
1. Heat pan, add 2 tablespoons of cooking oil and 20g butter (optional) add 2 cloves of garlic chopped fry until golden.
2. Add 1kg of chicken breasts and fry until golden, but it doesn't have to be cooked and set aside.
VI. Make the sauce:
1. Heat pan, add 2 tablespoons of cooking oil and add 6 chopped garlic cloves and chopped 2 slices of chopped ginger and fry until golden.
2. Add 4 chopped shallot onions and fry until golden.
4. Add spices (2 tablespoons of garam masala powder and 1/2 teaspoon of coriander powder, cumin powder and turmeric powder each) and fry until fragrant for about 1 minute.
5. Add 500g of chopped tomatoes and fry and cooked until soft.
6. Unless you have a powder blender, remove the 2-4 slices of ginger.
7. Blend it with a handheld blender.
VII. Make butter chicken dish:
1. In a pot, add the butter chicken sauce and bring to boil.
2. Add the 1kg of chicken and bring to boil, and then simmer.
3. Add 200ml natural yogurt, mix well and let it simmer for 10 minutes.
4. Add the handful of roasted cashew nuts and mix well (optional)
5. Add 50ml of fresh cream (piskefløde) (optional)
6. Garnish it with chopped chives.
Additional Information:
Our family loves butter chicken. This dish can actually be very healthy and nutritious if you make it with natural ingredients.
But if you don't have the time, you can use a can of tomatoes, garlic powder and ginger powder instead.
To make it even healthier, you can do without the butter and the cream, and it will still taste very good :-) I sometimes add a bit of butter and sometimes I do without it.
References:
I. Tenderize the chicken (optional):
In a large bowl,
mix chicken with 2 tablespoons of baking soda
II. Marinade the chicken:
After washing and rinsing off the baking soda from the chicken, add 1 teaspoon of salt and pepper
Add 2 tablespoons of garam masala powder (optional)
Mix well.
Add 50ml natural yogurt.
Mix well and set in the fridge for 15 - 30 mins.
III. Roast Cashew nuts (optional):
Method 1:
Heat a pan with medium high heat (no. 6 on my stove) and roast cashew nuts until fragrant.
Method 2:
Heat oven to 175 degree celisus and bake cashew nuts on a tray laid with baking paper for 8 minutes or until fragrant.
In a small bowl, add 2 tablespoons of garam masala.
Add 1/2 teaspoon of coriander powder
Add 1/2 teaspoon of cumin powder
Add 1/2 teaspoon of turmeric powder
V. Cook the chicken:
Heat pan, add 2 tablespoons of cooking oil and
add 2 chopped garlic cloves and fry until golden.
Add 1kg of chicken breasts
and fry until golden on medium high heat (no. 7 on my stove), but it doesn't have to be cooked and set aside.
Heat pan, add 2 tablespoons of cooking oil
and 20g butter (optional)
add 6 cloves of garlic chopped fry until golden.
Add chopped ginger and fry until fragrant.
Add 4 chopped shallot onions and
fry until golden.
Add spices (2 tablespoons of garam masala powder and 1 teaspoon of coriander powder, cumin powder and turmeric powder each) and
fry until fragrant for about 1 minute.
Add 500g of chopped tomatoes and
fry and cooked until soft. Then unless you have a power blender, remove the 2-4 slices of ginger before blending!!
Blend it with a handheld blender.
In a pot, add the butter chicken sauce and bring to boil.
Add back the chicken and
bring to boil, and then simmer.
Add 200ml natural yogurt, mix well and
let it simmer for 10 minutes.
Add the handful of roasted cashew nuts and mix well (optional)
Garnish it with chopped chives.
Add 50ml fresh cream (piskefløde) and mix well)
Serve with rice or nan bread and a side vegetable of your choice :-)
