While this isn’t the cheapest of recipes, especially if you have to buy all the spices, it’s certainly worth the cost and effort.
The chicken can be marinaded over night. Naan bread is delicious cooked in advance and reheated.
And, most importantly, left overs are DELICIOUS.
These quantities serve 4 of us quite happily, with enough left over for Fox’s lunch the next day.
Butter Chicken Recipe
Take 600g of boneless, skinless chicken and cut into 1″ cubes.
Throw all this in a large bowl and add 1tsp Paprika, 1TBLsp Lemon juice and 1/2tsp of salt. Set aside for 30 minutes.
Conveniently 30mins is how long you need to leave the yoghurt draining. So go on ahead and put 1C of plain, whole milk yoghurt into a coffee filter and leave the whey to drip out.
In a cup combine 1 tsp Paprika, 1/2 tsp Garam Marsala, 2 TSLsp of flavourless oil, 2 TBLsp each of crushed ginger and garlic and a 1/2 tsp of salt.
Once half an hour has passed, combine everything in with the chicken mix. Stir well before covering and setting aside for at least 3 hours to marinate. Make your naan bread while you wait.
When you’re ready, preheat your grill. We used the George Foreman rather than the oven.
Skewer your chicken, throw it on the grill. Turn after the top has started going a little black or your smoke alarm goes off, depending on how stupidly sensitive yours is. You can also baste the chicken with a little melted butter for that extra creamy texture if you want. Cook chicken until it’s just done through than set aside while you make the sauce.
In a large pot melt 60gm of butter.
Add 3 Cardamom pods, 4 whole cloves, 6 peppercorns, 1″ piece of cinnamon stick. Sautee for 2 minutes.
Add 5 diced green or birdeye chillies, 1 TBLsp each of crushed Garlic and Ginger and cook for another minute, stirring.
Now add 2C Tomato Puree, 1TBLsp Paprika, 1/2tsp Garam Marsala, salt to taste and 1C of water. Bring to the boil. Reduce heat & simmer for 10 to 15 mins, until thickened.
Put your rice on now, a 1:1 ratio works great. Don’t forget to wash it first!
Once the tomato mix is thickened, add 2 TBLsp Honey, 1C Cream and 1/2 tsp dried fenugreek leaves or fenugreek seeds. Simmer until thick, about ten minutes.
Taste, season if needed. Add chicken and cook until chicken is hot.
Serves 6, in theory.
Actually serves 4 hungry students with enough left over for the cook’s lunch the next day.
Easy Naan Bread
Put 2c of luke-warm water, 2 TBLsp Caster Sugar and 2 1/2 tsp dried yeast into a small bowl. Set aside until nice and frothy, about 15mins.
Sift 5C of plain flour, 2tsp of baking soda and 1 tsp of salt into a large bowl.
Once the yeast mix is frothy, add that and stir with a wooden spoon. Turn out and knead into a soft dough ball. Oil the bowl well, put the dough back in and cover with a towel. Put into a warm place to rise for about an hour.
Preheat the grill, again I recommend the George Foreman.
Punch the dough down and turn out onto a well floured surface. Divide it into 10-12 pieces and roll it out to about 1/2 cm thick.
Put these on the grill one at time, cook about 3mins. Flip over, brush the new top with garlic butter and grill until grill marks are brown. About 3 mins. Flip again, brush new top with garlic butter. Grill until the grill marks are brown, about 2 mins.
Repeat until all the naans are done.