Born out of a need to reduce food waste, butter chicken was originally made with leftover tandoori chicken. The day-old chicken was given new life when it was reheated in a richly flavoured tomato-cream sauce. This clever use of leftovers quickly became so popular that the use of fresh chicken became necessary. So, a cult classic was born.
Butter chicken is a gentle curry, lacking the inferno-like content of chilies that many Indian curries are known for. As such, butter chicken makes for the perfect beginner’s foray into the world of Indian curry. The butter chicken I was initiated in is the type of butter chicken found in the quintessential British pub. The recipe I will be sharing with you is in the spirit of the British-style curry.
You won’t need to buy any pastes to make this dish - rather the reliance on toasted spices and fresh aromatics will give all the big flavours expected in this classic pub fare. The quality of your spices will really affect the results of the finished product. If you have spices in your cabinet that are older than your shoes, I suggest you pop over to the bulk food store and purchase small amounts of the spices needed for this recipe. I cannot stress this enough.
I also suggest, any leftover spices get stored in the freezer. Freezer storage extends the life of the spice, as it slows the dissipation of the essential oils in the spices. I also recommend if you are really a curry lover, and want to ensure the most flavourful product possible, purchase your spices whole and grind as needed.
This recipe can be made in bulk for freezing, but only prepare the curry to the stage before the cream is added. Cream is not freezer friendly, but it can be the ideal conduit for re-therming frozen curry to perfection.
Dark meat found in chicken thighs and drumsticks is also a viable option, but be sure to simmer the chicken for an additional 15-20 minutes. It takes a bit longer for the dark meat to become tender.
Butter Chicken
Created by Chef Ilona Daniel
Serves 4-6
2 Tbsp Canola oil
1 kg boneless skinless chicken breast, cut in large chunks
4-5 Tbsp butter
1 Tbsp Garam masala
1 Tbsp Sweet paprika
½ Tsp Turmeric
2 Tsp Ground coriander
2 Tbsp Grated fresh ginger
1 Tsp chili powder (more or less to taste)
1 Cinnamon stick
6 Cardamom pods, bruised
1 (400 ml) can crushed tomatoes
1 Tbsp sugar
¼ Cup 2% Greek Yogurt
½ Cup cream
1 Tbsp lemon juice
Heat a heavy bottomed pan/pot on high; add 1 Tbsp oil. Brown the chicken in 2 batches; approximately 4 minutes or until chicken it is golden brown. Remove the chicken and reserve on a plate.
Reduce heat and add the butter. When melted add all of the spices and ginger and sauté on low heat until fragrant- about 1 minute. Return chicken to pan/pot and stir to coat with the spices. Add the tomato and sugar and simmer for 15-20 minutes; stirring occasionally. Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit. DO NOT BOIL.
**This dish can be frozen. Freeze from the stage just prior to adding dairy products. Allow to cool completely, then store in the freezer up to 3 months. To reheat, thaw in fridge overnight. Add contents to saucepan. Reheat gently, then simmer for 8 minutes - add the yogurt, cream and lemon juice and simmer for 5 more minutes.
Cucumber- Fennel Raita
Created by Chef Ilona Daniel
Serves 4-6
2 Cups 2% Greek Yogurt
½ Cup mint leaves chopped fine
1 large cucumber, grated & allowed to drain
¾ tsp cumin powder
½ Bulb Fennel, thinly sliced or grated
Salt to taste
Mix all ingredients together, allow flavours to combine for at least one hour in the fridge.
Lasts up to 4 days in the refrigerator
Chef Ilona Daniel's food column, Food Seductress, runs on the last Thursday of each month. She welcomes comments from readers by email at chef.ilona.daniel@gmail.com or on twitter: Twitter.com/chef_ilona.
