The butter chicken challenge
There is a small restaurant in Amsterdam that servers the best butter chicken I ever had. I became obsessed with this dish from the first moment I tried it. I have ordered it from many restaurants in The Hague, where I live, but they were no match.
What I'm looking for is a velvety, creamy, smooth sauce; a proper combination of spices, and a slight smoky flavor on the chicken.
One day I challenged myself to cook this recipe from scratch. I checked online for recipes, blogs, videos, and several cooking books. I took my time to analyze all this information, chose a recipe as a starting point, applied a personal touch, and got fantastic results. My butter chicken a-la Yessica.
For the chicken
- 500 g Chicken breast boneless and cut into chunks.
- 1 tbsp ginger and garlic paste, or fresh ginger.
- 1 tbsp Red chili powder.
- Salt to taste.
- Oil to pan fry.
For the gravy
- 500 g organic canned or even better fresh tomatoes.
- 100 g onions, cut in rough chunks.
- 3 garlic cloves.
- 100 g of cashew nuts, soaked in water for at least 5 hours.
- 1/2 tsp garam masala.
- 3 tbsp sugar.
- 1 tbsp chili powder.
- 5 tbsp butter.
- 3 tbsp fresh cream.
- 1.5 tbsp White Vinegar.
- Salt to taste.
- Marinate the chicken with ginger paste, garlic cloves, chili powder and salt and keep aside for 15 to 20 minutes.
- In a pan, heat oil, and fry the marinated chicken pieces. Once done, move into a bowl.
- In the same pan add onion, oil, and a spoonful of butter.
- Once the onions have cooked, add tomatoes and cashew nuts.
- Add water, garlic paste, salt, malt vinegar, sugar, garam masala powder and chili powder.
- Mix until homogeneous and simmer for 15-20 minutes.
- Churn the mixture into a fine puree.
- Strain into the same pan to minimize waste.
- Add butter, cream, chicken, and simmer for 5-7 minutes.
Enjoy with white rice or nan bread while still hot!