Whoever invented the ever-so-rich-finger-lickin’-melt-in-your-mouth delicious Butter Chicken, truly did not take my whims and fancies into consideration! Let me explain…
I never enjoyed eating Butter Chicken. Yes, you heard me right, and no, I’m not kidding! Whenever I refuse to order this age-old dish at any restaurant, people didning at my table often look at me like I’m from out of space. But it’s true, I do not enjoy this dish that is considered to be the epitome of the Indian cuisine. Infact, I think it is way too rich to my liking, if I may say so.
Though Hubby Dear has been seen wiping his plate clean of this dish whenever he gets the (good) fortune to dip into it, being the sweetheart that he is, has not once asked me to cook it at home. You see, I hate cooking with cream and/or milk. There’s something about adding cream/milk to my food that makes me look at it with such torment. While I happily add dollops of cream to make my own chocolate desserts, adding it to my actual meal gives me the jitters. So clearly, Butter Chicken, which is as rich as the amount of cream and/or milk added to it, steered clear from my palate.
Until today that is. I woke up this morning with my mind made. I was going to invent a rich Chicken Curry, and cream would be nowhere near the picture!
CHICKEN KORMA
BONELESS CHICKEN IN A CREAMY SAUCE
Prep time: 15 min, Cooking time: 15 min | Serves: 4-6Â Â
6 boneless chicken thighs, cut into 1-inch cubes 1 large red onion, pureed 2-3 large tomatoes, pureed 1 tbsp ginger-garlic paste 1 tbsp tomato paste 1/2 tsp red chilli powder  1/2 tsp coriander powder 1 tbsp cashew powder 1/4 cup plain yoghurt, beaten 1/2 tsp dried fenugreek leaves 2 tbsp ligh tcooking oil salt, to taste HEAT oil in deep pan and saute onion and ginger-garlic paste till it begins to give out oil. Add tomato puree and cook till it starts to dry and thicken.
ADD red chilli powder, coriander powder, cashew powder, fenugreek leaves and tomato paste, and fry for a minute or two. Add beaten curd, stirring well to blend in, and allow it to come to a boil.
STIR in salt and add chicken pieces. Cover and cook for 15-20 minutes, till chicken tenderizes and cooks through.
Serve piping hot with warm, fluffy Naans. Enjoy without the guilt!
9 Comments
Drumles Den Haag
February 27, 2016I will be cooking this recipe tonight!! Let you know how it works out 🙂
Shella
September 10, 2007I too detest the Butter Chicken & have really been kicked on the back from friends, who have to give up the dish bcs of me.
Suzy
December 27, 2006Greetings,
Your recipes look wonderful. I love your story about your mother learning to cook Indian bread. Thank you for your recipes, they are appreciated! I am teaching myself to cook Indian food.
Ricky
November 17, 2006I made it and have to say that this was the most easy and yummy butter chicken, I have made myself. Thanks a bunch for the recipe. 🙂
I’m glad you liked it Ricky, it’s great when something so simple tastes to amazing, right?! 🙂
Abhishek
November 16, 2006Hmmm…yes, this is big help..but I do not have a food processor, so will just mash some boiled tomatoes! Btw, your site is much more motivating, if accessed during a high profile meeting with boss, as am doing now 🙂 Will log out now. Ciao!
Abhishek
November 15, 2006Nice blog here…have been ogling over it…and evangelising as well…btw, as a recently-initiated-into-cooking 25 year old bachelor, am nto able to make ot the difference between Tomato puree and tomato paste 🙁 This may sound stupid, but can you educate me a bit on these nuances? Muchos Gracias….
Thanks for your nice words, Abhishek. To answer your query, tomato paste is the thick concentrated version of a tomato that we get in the grocery stores. The tomato puree I refer to here is the pulp formed by putting tomatoes through a food processor. Hope this helps!
Ricky
November 15, 2006I have noted down the ingredients and will be bringing everything tomorrow and cooking later in the evening. The recipe looks awesome and easy. Thank You!!
shaheen
November 14, 2006i agree, butter chicken is way too rich and similarly, my hub loves it, so i make it with yogurt and mik added.. it gives the same creaminess but no layer of oil on top.
Rajesh Soni
November 11, 2006Hi Meena
You have got a blog full of mouth-watering aroma. I couldn’t resist drilling the page below to see pictures of nicely cooked and garnished dishes. Nice job. Keep it up !