Tuesday, September 11, 2012

Guest Post 5: La Kitchen and Butter Chicken

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It's my turn to Showcase my kitchen in 'Ribbon and Circus' monthly 'La Kitchen'...

Thank you, Faizah 
Its been a great pleasure to participate ...

the Blurb...
Something about me…  
Hiya… I am Lisa, the Food-blogger ~ “From My Lemony Kitchen…” I was born and bred in the Land of Paddy Fields (Kedah, Malaysia) and happy settling down in .................
continue reading... here ...

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Recipe 

Butter Chicken/ Murg Makhani 
(serve 4-6)
For Printable Recipe ..click here


1 kg chicken thigh – cut into 3cm bite size

Marinate:
Juice of I lemon
1 teaspoon of chilli powder
2 teaspoon paprika
6 cloves
10 peppercorns
3 cm cinnamon stick
3 cardamom pods
2 bay leaves
1 teaspoon cumin
2 teaspoon coriander seeds
½ teaspoon turmeric powder
½ cup almond meal
250 ml plain yoghurt 
3 tablespoon canola oil
2 brown onion – thinly sliced
3 cloves of garlic - pound
2cm ginger - pound
500g fresh tomatoes - blend

½ litre chicken stock

90-100g melted butter

Salt to taste

Coriander leaves to garnish

  • Roast or pan fry cloves, peppercorns, cinnamon stick, cardamom pods, bay leaves, cumin and coriander seeds till slightly darken and aromatic.
  • Once cooled, using the coffee grinder and grind to fine powder.
  • Pan fry the almond meal till aromatic (alternative: roast almond about a handful of almond (10-15 almonds) and grind)
  • Mix all the ingredients: chicken pieces, lemon juice, chilli powder, paprika, the grinded spices, yoghurt, almond meal. Cover and refrigerate overnight.
  • Heat oil in deep pot, on medium heat.
  • Fry the chopped onion until it turn pale brown in colour.
  • Add in pounded garlic and ginger. Fry for another minute or two.
  • Add chicken pieces and cook until it turns slightly opaque.
  • Add in fresh tomatoes, chicken stock and the remaining yoghurt mix.
  • Bring to a quick boil, stir and reduce heat to a simmer.
  • Uncover and cook till the gravy is reduced to half and slightly thicken.
  • Add salt to taste
  • Dish out onto heatproof glassware, pour the melted butter and placed under the broiler for 2 minutes to brown the top.
  • Garnish with chopped coriander
  • Serve immediately with savoury rice or Naan.





16 comments:

  1. Butter Chicken is my favourite!!!! There are so many versions of Butter Chicken around and yours is one of it. I noticed that your recipe doesn't have tomato paste but just only fresh tomatoes. I got to try it one day as well.

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  2. OMG!! Those kitchen photos are gorgeous. I love any chicen curry and this looks stunning .. making me crave!

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  3. A beautiful dish! I bet it tastes even better than it looks. Fantastic!

    Cheers,

    Rosa

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  4. love the insight to your kitchen (and you)^^! you look great too ^^ it's amazing how clean and neat your kitchen is.. and beautiful too ^^ must be wonderful to cook and bake in such a lovely space ^^

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  5. Hi Lisa, your butter chicken look so good. Yum yum... now hungry already....LOL

    Have a nice week ahead.

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  6. Hi, drop by & join yr blog from Paty's Kitchen.
    Marsita

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  7. Mel
    It has a lovely flavour to it..
    Works well with eggs too :D

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  8. Marsita
    Thank you/ terimakasih Marsita :D

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  9. from the ingredients and spices you use, i know your butter chicken must be taste great!

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  10. flavourful and delicious looks wonderful

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