Well its been a very long time since I posted something on the ol’ blog. I’ve still been cooking away but I’ve just struggled to find the time to keep this updated. I’ll be trying to post regularly from now on though.
It may be March but it snowed this morning in Belfast so I’m not quite ready for salads and spring veg just yet. I decided to cook Butter Chicken today. It’s one of my favourite curries and naturally gluten free.
To serve four:
six boneless and skinless chicken thighs, chopped in to cubes
1 tbsp natural yoghurt
1 tbsp mild chilli powder
1 tsp of garam masala
1 tsp of grated garlic
1 tsp of grated ginger
squeeze of tbsp lemon juice
handful of tomatoes, roughly chopped
1 tin of chopped tomatoes
1 tsp mild chilli powder
1 tbsp of ground almonds
1 tsp ground fenugreek
1 tsp ground ginger
1 tsp turmeric powder
handful of coriander, chopped
30ml single cream
1 chopped pepper
Rice to serve
Begin by mixing together all the ingredients for the marinade and stir in the chicken. If you have time, leave it in the fridge for a few hours. Sadly I only had time to marinade the chicken for half an hour so the flavour wasn’t as intense as it could be.
In a large pot, add the tomatoes and chopped tomatoes, along with all the spices. Whilst this is reducing you can begin cooking the chicken in another pan or on a griddle using skewers.
Once the sauce has reduced add the ground almonds and blitz with a hand blender, return to a low heat. Add the peppers to the pan with the chicken once the chicken is nearly cooked. When these are done you can add to the sauce. Stir in the butter and the cream and serve with rice.
I must admit, it took all my will power not to eat the whole thing.
This may not be the most healthiest dish I’ve posted and if you don’t have the spices in the cupboard already then it can add to the weekly grocery bill. But when it still feels like winter outside there is every excuse to grab a massive bowl of butter chicken and enjoy