This recipe was given to us from Manjit´s mother and is really easy to make. I was always intimidated by attempting to create Indian Cuisine, thinking it to have some sort of mysterious and mystical process. Getting the balance of curry takes a bit of practice, but it is always tasty, regardless.
Ingredients:
700 - 900 grams chicken breast
4 cloves of garlic diced
1 large onion
sugar, optional
500 grams tomato sauce, you may or may not use the entire amount
salt
chili
garam masala*
oil
cream or coconut milk
Directions:
Cook Chicken in some oil until just cooked, no need to brown. Remove from pan.
Sauté the onions until golden, I add a little sugar and then add garlic, the curry, cumin, salt and chili to taste. Stirring well.
Add tomato sauce, depending on the amount of chicken and how saucy you want the butter chicken to be, I add the tomato sauce slowly, often checking the taste to suit our liking and not to over dilute the flavour. Simmer for 20 minutes or so, then add the chicken to the mixture and simmer for 10 minutes further. Add a little cream or coconut milk.
Serve with rice. I prefer Jasmine Rice.
* I use powdered Spicy Indian Curry and some extra cumin in place of Garam Masala due to the outrageous price of Garam Masala, here in Argentina.
Afterawhile and after doing some research I have been adding more spices to give the Butter Chicken a fuller flavour. Ground Coriander, Turmeric, Ground Ginger, Cinnamon, Pimenton. It is all very tasty, there is still something I can not quite figure out yet that is missing...
