(SOURCE: WikiBooks - Cookbook: Butter Chicken)
We were expecting this dish to have a smooth and sweet flavor like the restaurant-style butter chicken. This was yummy but had a sharp flavor instead. I used only 1 teapoon of chilli powder instead of 3 recommended at the original recipe, but the dish was still very spicy. I wish I saved some creme fraiche or had some fresh cream for garnish, and the dairy products may help to lessen the hot flavor.
1 large onion, finely sliced
3 garlic cloves, crushed
2 tsp grated ginger
1 tsp ground turmeric
1 tbsp ground coriander
1 tsp chilli powder
500g skinless, boneless chicken, cut into small cubes
200g tomato paste
100g creme fraiche
For marinade -
50g tandoori masala spices
1. In a Ziploc blag, make the marinade and mix well. Add the chicken and massage this well so all the chicken is evenly coated with the marinade. Refrigerate for at least an hour.
2. Heat the butter in a frying pan. Brown the onions, and stir in the garlic and ginger. Then add the turmeric, chilli, and coriander, and fry over a medium heat.
3. Add the chicken and stir constantly until chicken has turned color - this should take about 5 minutes.
4. Add the tomato paste, and mix well. Add the creme fraiche and heat through. Simmer for about 10 minutes. Season with salt and tandoori masala spices.