Saturday, August 10, 2013

Butter Chicken With Mint Chutney and Naan

Assalam-u-Alaikum, Hello

Hope All my lovely Muslim readers, and followers had a lovely prosperous Eid with their loved ones.

For The viewers that don't know what the Holiday Means Its a Muslim Festival, Like a feast Marking the end of Ramadan, were we fast for 30 days on the 9th month of the Lunar Calendar. We Pray a big Special Prayer on Eid, Cook Our Best appetizers, sweets, and Main Meal Dishes.  Then we  have fun with friends and family the rest of the day.

 I had a great time on EID, and cooked some yummy food. I would like to share one of the special Main Meal Dish I cooked, It's Called Butter Chicken also called (Chicken Makhni)  A delicious authentic spicy Chicken Curry full of aromatic, Seasonings, and Spices. I served my butter Chicken with Mint Chutney, and White Naan.

                                                      My dinner table on eid!


All my guests were licking their fingers because they loved it. We had no leftovers.. So here is my Easy Recipe for Butter Chicken. ( don't get put of by the list of ingredients, its very simple, and made in no time)

Ingredients: serves 8-10 a big family
prep time 15-20 min
cook time 30 min


1/2 cup yogurt
2 pounds whole chicken, cut into pieces, or chicken breast cut into cubes
2 tbs lemon juice
1 tsp turmeric
2 tsp garam masala
1 tsp chili powder
1 tsp chili powder
2 tsp grated fresh ginger
2-4 cloves of garlic crushed
1/2 cup of unsalted butter
1 onion finely chopped ( I usually use a food processor)
1 tsp ground cardamon
1 cinnamon stick
1 Indian bay leaf
2 tsp sweet paprika
2 small cans or 425 gram can tomato sauce, or canned puree
1 cup or 250 mg thick cream
1 tbs oil

Method:
Combine yogurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add chicken and stir well. Cover and refrigerate overnight.

Heat the butter and oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften. Reduce heat to low, then add chicken and marinade, paprika, tomato puree, Simmer for 15 minutes. Stir in cream and cook for a further 10 minutes.
and Enjoy!

I like to Garnish with chili peppers sliced like jalapeno
and tastes best with Homemade Naan Roti click Here for the step by step recipe
Plus its Mouthwatering with my  Green Mint (Putna) Chutney click
 
Notes: The butter chicken tastes best when its marinated over night, so when you know that's  going to be a main dish in your family gatherings, then marinate it the night before.
 
Use a good thick cream, you can add more if you want the curry more thicker.
 
I hope that you enjoy this recipe, If you have any questions, or comments I would love to hear them Please leave them in the comment box below, and join us on facebook athttps://www.facebook.com/RamadanRecipesThatRock?ref=hl
Thanks Naz

2 comments:

Thankyou for taking the time out to comment.. Your questions and comments Truly do mean a lot to me.. I will get back to you as soon as possible.. God bless Naz:)