Delindel’s Kick-Ass Butter Chicken Recipe

13 Aug

For my very first solo post, I will be presenting you with my quick, easy, and oh-so-well-received butter chicken recipe. Now this ain’t no pre-made sauce icky rubbish! This is… THE REAL THING. I figure that we have to start off the real posting sometime, may as well start with a recipe for tonight’s dinner!

I never actually measure out how much I use of stuff, so just play around with it until you find what works for your taste. I will give some vague indications…

  • Chicken breast – one large breast can feed 2 people, I use 2 breasts because I feed 2 ravenous lads in addition to myself.
  • 1/2 cup uncooked white rice per person, cooked to however you like it! Since this is a “quick” recipe, I’m going to admit that I do it in the microwave.
  • 1 tsp (that’s a TEASPOON) turmeric                                               
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1 tsp chilli seasoning
  • 1 tsp garam masala
  • 1 tsp salt
  • 1 tbsp (that’s a TABLESPOON) butter
  • 1 tbsp minced garlic
  • About 3/4 of a 500ml bottle of cream
  • Around 3 or 4 tbsp of tomato paste
  1. Mix the turmeric, ginger, cinnamon, chilli, garam masala and salt together in a bowl.
  2. Cut the chicken breast into small bite-sized chunks and add to bowl.
  3. Toss that shit til the chicken chunks are all coated in the spice mix.
  4. Melt butter at medium heat in deep frypan or stovetop wok, add garlic and sautee til it smells awesome.
  5. Add the chicken and toss it around until the butter/garlic is all taken up onto the chicken, then brown the chicken chunks (takes about 5 minutes).
  6. Add about half the bottle of cream, and 3 tbsp of tomato paste. Mix it around til it’s a nice deep orange 😀
  7. Let the lot boil gently for about 5 minutes, then bring it down to a simmer and cook for another 10 minutes or so, stirring every now and then. Taste-test to decide whether to add more cream or tomato paste. I find that it thickens up very easily, so if you want it saucier for your rice, add more cream than tomato paste.
  8. If it’s not quite spicy enough for you, shake in some more garam masala and chilli seasoning.
  9. If you’re lazy like me and don’t like dishing up 2 lots of food for one meal that’s going to get mixed up anyway, chuck the rice in there with the chicken and sauce and mix it all up in the wok! Looks ever-so-slightly less gourmet, but it tastes fan-friggen-tastic because the sauce gets all up in the rice. I hate it when there’s an incorrect sauce:rice ratio.
  10. Chuck it in a bowl, and eat it!
  11. Awesome.
If you’re a visual person, here’s some photos:
Chicken coated in spice mix:
What it should look like after adding the first lot of cream and tomato paste:
And what it should look like in your bowl:

2 Responses to “Delindel’s Kick-Ass Butter Chicken Recipe”

  1. amynu201 August 13, 2011 at 10:00 am #

    OMG totally pinning this blog as an App Tab in Firefox 😀 will buy all the ingredients next time I go food shoppy!

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