Butter chicken: possibly the most commonly ordered Indian dish in the western world. And with a name like that, I'm not surprised.
There is a common misconception, which I almost bought into until I went to the library to do some reading, that ghee, also known as 'clarified butter', is used widely in cooking throughout India. It is not.
Clarified butter is known as usli ghee. It is made by gently heating unsalted butter until it liquifies. The whitish bits also known as 'milk solids' are carefully strained with cheesecloth leaving behind the golden liquid which is the usli ghee. This "real ghee", is considered a luxury and is most commonly used in cooking in the Punjab region where dairy products feature more prominently in diet.
Usli ghee is also used as a digestion aid, used to relieve rashes and burns and also as used a moisturizer.
The second type of ghee, which is more frequently used, can be likened to vegetable shortening. It is usually purchased in bulk and contains various vegetable oils which makes it more economical than usli ghee.
Types of cooking oils vary from region to region with the use of coconut oil in the south, mustard oil in the north east and peanut or sesame oil in the north.
Back to the butter chicken. Since I didn't have any usli ghee handy, I simply used a tablespoon of unsalted butter.
I have to say that it was one delicious meal. So delicious in fact that I considered making it two nights in a row and have been having daydreaming about it ever since. Next week I'm going to try the same recipe with prawns.
Butter Chicken Recipe
6 skinless, boneless free-range chicken thighs, cut into bite-size pieces
150ml natural yogurt
1 1/2 tsp chili powder
3 bay leaves
4 green cardamom pods
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
1 tsp of grated ginger
2 garlic gloves, crushed
400g can of tomatoes
1 1/4 tsp salt
1 tbs of butter
1 medium white onion, chopped
2 tbs of chopped cilantro
1/4 cup of cream
1 cup of water
Steamed basmati rice to serve
- Place the yoghurt, chili powder, bay leaves, cloves, cinnamon, garam masala, cardamom pods and salt into a mixing bowl. Mix thoroughly and then add the chicken. Coat the chicken well and set aside.
- Heat the butter over a moderate heat in a medium pot. Add the onions and fry until translucent but do not burn. Add the garlic and ginger and fry for about 2 minutes.
- Add the yoghurt covered chicken to the pot and fry for about 5 minutes, stirring occasionally.
- Meanwhile, roughly chop the canned tomatoes and add the to the chicken. Add about 1/4 cup of the tomato sauce from the can and a cup of water. Stir well and bring to the boil.
- Once boiling, turn the heat down to low and add 1 tbs of cilantro. Stir well and then cover. Gently simmer for about 30 to 35 minutes.
- Meanwhile, cook the rice in a steamer or on the stove. The ratio is 1 cup of rice to scant 2 cups of water.
- Just before serving, stir 1/4 cup of cream into the curry. Garnish with remaining 1 tsp cilantro.