Pan Asian: Butter Chicken (Punjab -- India)

Butter Chicken

This scrumptious concoction is the precursor to what is currently touted as Britain’s national dish—chicken tikka masala, whose origins, I might add, are thoroughly disputed. I have heard Punjabis, Bengalis, and Pakistanis lay claim to the original recipe, but what is certain is that the dish developed as a sort of East/West fusion, on its way to becoming Britain’s top-rated dish. Even British Airways serves a completely passable version–and I’m not a big fan of airline food.

 

No doubt you’ve enjoyed these chunks of marinated chicken, first grilled in a tandoori oven and then simmered in a rich creamy yogurt/tomato-based sauce, at an Indian restaurant. Now it’s time to enjoy it at home. Of course, there are as many recipes for Butter Chicken as there are cooks making it, but my secret ingredient here is saffron, which I have not seen in a single recipe for this dish. While one of the attractions of this dish is its mild flavor, feel free to use more cayenne for a bigger KICK. I sure am.

 

The Recipe

 

1 1/2 lbs. boneless, skinless chicken breasts or thighs

2 tsp. salt

1/2 cup Greek yogurt

1 tsp. tandoori chicken masala (see below)

1-inch piece of ginger, grated

2 cloves garlic

 

sauce:

2 tbsp. ghee

1/4 tsp. cumin seeds

1/2 tsp. garam masala

1 medium onion, finely chopped

2 cloves of garlic, minced

1-inch piece of ginger, grated

2 large tomatoes, diced or 1 (14 oz.) can diced tomatoes

1 tbsp. tomato paste

1 tsp. dried fenugreek leaves (optional)

1/4-cup ground almonds

Salt to taste

1-2 tsp. brown sugar

1 tsp. cayenne pepper

pinch saffron

1/4-cup cream

1 tbsp cilantro leaves, chopped

Sliced almonds

 

Tandoori chicken masala:

2 tsp. cumin seeds

1 tsp. cloves

2 tsp. black peppercorns

1 1/2 tsp. green cardamom seeds

Seeds from 3 black cardamom pods

 

 

1.)   Wash chicken and remove most fat. Cut into 1 1/2-inch pieces. Place chicken in a bowl of cold water mixed with 1 1/2 tsp. salt and leave in fridge for 30 minutes.

2.)   Mix yogurt, tandoori masala, ginger and garlic in a large bowl. Add chicken, thoroughly rinsed and drained, and marinate in fridge while preparing the sauce.

3.)   Heat a medium saucepan and add ghee. Stir in the cumin seeds, and then add garam masala, onions, garlic and ginger and sauté until browned.

4.)   Add the tomatoes, tomato paste, fenugreek leaves, almonds, salt, brown sugar, and cayenne. Sauté for about 10 minutes, stirring occasionally before removing from heat. Puree contents of Saucepan in a blender (or with an immersion blender). Simmer over medium heat for about 6 minutes until sauce reduces.

5.)   Preheat grill or broiler. Broil or grill chicken pieces in batches until browned. Reserve liquid from broiler pan and add to sauce.

6.)   Add chicken to the sauce and simmer for an additional 10 minutes until chicken is cooked through. Blend in saffron and cream at the last minute. Cover and simmer until heated through. Garnish with cilantro leaves and sliced almonds before serving.

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