This week, we're diving into the rich flavors of Butter Chicken! 🔥 Unlock the secrets to perfect Butter Chicken on A Pinch of Salt with @chefpetegw! 🍗🌶️
Tune in at 10:20 AM on #InTheZone with @MEGAN for A Pinch of Salt with @chefpetegw! 🥩🔥 every Friday, exclusively on HelderbergFM 93.6! Don't miss it! 📻
The recipe for Peter's Butter Chicken:
600g chicken breast cut into cubes
Marinade
2 cloves
10 black peppercorns
1 stick cinnamon
2 bay leaves
1tsp coriander seeds
1tsp cumin seeds
2 cardamom pods
Juice of 1 lemon
1tsp dried chilli flakes
2tsp turmeric
500ml Greek yoghurt
Curry
40ml coconut oil
2 onions finely chopped
4 cloves garlic finely chopped
20 ginger grated
200g tomato puree
500ml chicken stock
150ml cream
1 handful curry leaves (optional)
100g butter
Salt, pepper & sugar
Cauli “Pilau”
1/2 head cauliflower
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 onion, finely chopped
Juice of 1/2 lemon
10g coriander, roughly chopped
Method:
Combine all of the dry spices in a roasting pan and toast in a hot oven for 10
min. remove the spices from the oven and grind into a fine powder. Combine the
ground spices with the rest of the marinade ingredients and mix together
thoroughly with the cubed chicken and marinate for at least 2hours (although
overnight is best).
Heat the oil in a large pot and fry the onions un til golden brown and then add
the chopped garlic and ginger. Fry for a further 5 min, add the tomato puree and
bring to the boil. Then add the chicken stock, cream and the curry leaves.
Simmer uncovered until a thick sauce consistency is achieved. Then add the
chicken and the marinade to the sauce. Cook gently until the chicken is cooked.
Then cube the butter and stir into the curry. Make sure the curry doesn’t boil
again otherwise the butter will split. Season to taste with salt, pepper & sugar.
Serve with cauli pilau and garnish with picked coriander.
Grate the cauliflower and keep to one side.
Heat a medium size frying pan with a little butter. Add the dry spices and fry until
they begin to pop. Then add the onions and fry until they begin to colour.
Then add the grated cauliflower and; fry for a few minutes longer. Remove the pan
from the heat & add the lemon juice & chopped coriander.
Season to taste with salt and pepper.
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