New Forest Living May - Jun 2024
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BUTTER<br />
CHICKEN<br />
MASALA<br />
The classic Butter Chicken from<br />
North India, Chicken Makhani, is<br />
a bit different from as well as a bit<br />
more subtle than this. The Butter<br />
Chicken Masala of Bombay is so<br />
well known it does not even have<br />
any other Indian term for it. Ideally<br />
use the cooked Chicken Tikka<br />
recipe from my book, but you<br />
could instead marinate 4 cubed<br />
chicken breasts in 4 heaped<br />
tablespoons of thick plain yoghurt<br />
with 1 tablespoon of tandoori<br />
paste and then grill it like the tikka.<br />
Butter Chicken in Bombay was<br />
made famous by the one and only<br />
Delhi Durbar restaurant. Please do<br />
not think of calories when cooking<br />
this dish as the word does not<br />
exist here! Serves 4<br />
INGREDIENTS<br />
40g/3 tbsp butter<br />
2tsp chilli powder<br />
1tsp caster sugar<br />
½ tsp salt<br />
200g tomato puree<br />
juice of ½ lime<br />
5–7.5 cm (2–3 in) piece of fresh<br />
ginger, grated or finely chopped<br />
1 heaped tsp cumin seeds,<br />
toasted and ground<br />
2–3 green chillies, finely chopped<br />
(plus 1–2 extra split and added for<br />
flavour, optional)<br />
200ml double cream<br />
Chicken Tikka (see recipe intro)<br />
1 heaped tbsp chopped coriander<br />
MEHTOD<br />
Heat the butter in a kadai, wok<br />
or large deep frying pan until it<br />
foams. Remove from the heat and<br />
add the chilli powder, sugar and<br />
salt, stir well and put back onto<br />
the heat, stirring and cooking for a<br />
minute or so, then add the tomato<br />
pure and lime juice and cook for<br />
2 minutes over a low heat, stirring<br />
well.<br />
Add the ginger, half the cumin and<br />
the chopped chillies and cook<br />
over a low heat until the butter<br />
separates slightly. Add the split<br />
chillies, if using, and the cream<br />
and simmer for 6–8 minutes.<br />
Discard the split chillies.<br />
Add the cooked chicken tikka<br />
meat, and heat through until<br />
piping hot. Taste and re-season,<br />
if necessary. Sprinkle with the<br />
chopped coriander and the<br />
remaining toasted ground cumin.<br />
20 | www.minervamagazines.co.uk