Butter Chicken

Brandon and I have been on a crusade to find out how to make curry like they do at places like The Bombay House and India Palace in Provo, specifically Chicken Coconut Korma. It is INCREDIBLY difficult apparently because we have tried so many recipes and we just can't seem to get it right. The texture, the spice mixture, I don't know it is very hard to nail. We keep trying though! We have to get it eventually. THIS is the recipe we found that has been the closest so far! It is delicious. Seriously good. With some basmati and garlic naan, it was so tasty.

Butter Chicken

Marinade:

500 grams chicken (I used about a pound and a half of boneless skinless chicken breasts)

4 T. yoghurt

1 tsp. salt

1 tsp. red chilli

1 tsp. tandoori masala (I couldn't find this even at the Bollywood market so I just added some turmeric)

1/2 tsp. cumin

1/2 tsp. coriander powder

Few drops lemon

Ingredients:

1/2 c. butter for frying

1 tsp. cumin

1 large chopped onion

1 T. garlic (3-4 cloves)

    1 T. ginger

         2 large tomatoes

         1 tbsp tomato paste

         1-2 bay leaves

         2-3 cloves (whole cloves)

         2-3 green cardamom seeds (couldn't find these, I found big pods that are pretty much what you need at the Bollywood market, I didn't get them but next time I'll try them)

         ½ c. whipped cream (we used coconut milk, 1 can, probably could've used less to keep it thicker and less diluted)

         ½ t. garam masala

         ½ tsp black pepper

         ½ t turmeric

         Salt

         ½ tsp. red chilli powder

         ½ tsp mango powder

         ½ tsp cinnamon

         1 tsp brown sugar

         Add fenugreek leaf on top if desired (I garnished with powdered coconut)

         ½ tsp black pepper

(Watch the video it explains it best, also she's adorable.)

Melt butter, add cumin seeds and chopped onion. Add garlic and ginger. Fry till onion is getting golden brown. Take onion, ginger, and garlic out and then make a paste of it in blender, but leave butter in wok. Add tomatoes to wok and sauté them 2-3 minutes. Then take tomatoes out and blend them too. (Leave oil in pan) Add 2 bay leaves to wok and cardamoms, and 2-3 cloves. Fry them a little bit, 1 minute. Then add chicken. Fry chicken for 5-6 minutes until it is sealed. Remove cloves and bay leaves now. Add onion paste and tomato paste to chicken in wok. Add tomato paste, mix well in wok. Add a little salt. Then add turmeric powder, chilli powder, mango powder, brown sugar, cinnamon, cook and let simmer for 10 minutes. Add fenugreek and black pepper . Then add garam masala. Then add whipped cream or half and half and give it another 5-10 minutes simmering.

Yes it takes a little while to cook, but it's super good! Try it.