(Not) Butter chicken
The last ‘generic’ curry I I typed up, I commented that I had always steered clear of the Indian take-away favourites – Rogan Josh, Tikka Masala, Butter Chicken – because, well, they’re the sold-out, hardly Indian curries.
In fact, butter chicken was the worst of the lot.
Often a flavourless, nuclear yellow/orange goop, I literally only entertain it because the boys will eat it: validation that it must be bland. (Sorry boys).
So by typing this up, you must have guessed it.
This is a seriously good curry. A seriously good, rich, flavoursome, moorish butter chicken, so much so, that you’d say it isn’t butter chicken.
So maybe after-all I haven’t cooked butter chicken.
Either way, you will love it. Just tell them it’s not butter chicken.
1 kg chicken thighs
Salt and freshly ground pepper
1 tbsp oil
2 tbsp butter
1 onion, finely chopped
2 bsp grated fresh ginger
2 cloves garlic, crushed
3 stems, curry leaves
1 red chilli, chopped including seeds
1 tbsp garam masala
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 x 400gm can crushed tomatoes
1 tbsp tomato puree
165ml coconut cream
1 tsp golden syrup
½ concentrated chicken stock cube
- Heat the oil in a large saucepan over a medium heat.
- Season the chicken thighs well and add to the pan; cook until golden brown. Set aside.
- Add the butter to the pan and when heated, add the onion and cook cover a medium heat until softened. Add the ginger and garlic and cook for 2 minutes.
- Reduce the heat to low and add the curry leaves, chilli and spices and cook for a few minutes until fragrant. Add the tomatoes, tomato puree and coconut cream; add the golden syrup and stock cube and stir to dissolve.
- Return the chicken and cook on a low heat for at least an hour; several more if you have the time.
- Check the seasoning and serve garnished with the fresh coriander and steamed white rice.