(Image courtesy of Real Living Magazine. Photography by Katie Quinn Davies - a fabulous photographer and food stylist - www.whatkatieate.com)
This recipe (from Real Living) is a touch indulgent. Creamy and buttery, it's definitely one for the colder weather and when counting calories isn't on the top of your list of priorities. It's naughty but oh so nice.
Whilst it's not a real butter chicken in that it isn't a curry per se, it's equally as tasty thanks to the gorgeous blend of spices. The smell it emanates whilst cooking draws the whole family to the kitchen and the drooling begins.
I try and go for the healthy options wherever possible which means I serve this one up with brown rice. I also try and stick as many vegetables I can into a dish - especially with the lead up to cold and flu season so I steam broccoli, chop it up and mix through the rice. Speaking of cold and flu season, there's nothing like garlic - and lots of it - to boost your immune system so most of my dishes in the lead up to winter are practically swimming in the stuff. Delicious.
I have never been to India - the closest I ever got was being mistaken for a Bollywood actress called 'Holly' whilst in Malaysia. But it is definitely on my bucket list. One day.
60g of butter 1½ tbsp olive oil 1 onion, chopped 750g chicken - you can use thighs but I use breast or tenderloins 4 garlic cloves, minced ½ tsp chilli powder (optional - based on personal taste) ½ tsp ground cumin 2 tsp ground coriander 1 tsp ground ginger 3 tsp garam masala 1¾ cups tomato passata ⅓ cup cream 1½ tbsp sugar ½ cup Greek yoghurt Sea salt & white pepper Handful coriander leaves Naan bread or poppadoms - you can buy both in the Indian food section of the supermarketSteamed rice - basmati or brown rice for a healthier option.
The 'How To'
Heat butter and oil in saucepan, over medium-high heat. Add onion and cook for 5 mins. It will start smelling divine and probably start attracting family members into the kitchen. Add chicken and cook for 3 mins.
Add garlic, chilli powder, cumin, coriander, ginger and garam masala to saucepan. Stir to coat chicken with spices. Cook for 2 mins. If you thought it smelt good before adding the spices, then you won't know what hit you once the spices are in.
Add passata, cream and sugar to chicken pan and bring to a simmer. Reduce heat to medium-low and simmer gently for 10 mins until chicken is cooked through. Remove butter chicken from heat and stir through yoghurt. Season to taste.
Serve Spoon into serving bowls and garnish with coriander. You could also add some chopped up pistachios to add to the texture and flavour. Serve with rice and naan bread/ poppadoms. I dare you not to lick your plate.....