Guest Post 5: La Kitchen and Butter Chicken

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.