Monday, 20 October 2014

Butter Chicken

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

I know that I just shared a chicken curry recipe but here's another. Someone on Instagram asked whether I had a butter chicken recipe and then I remembered, yes I do! In the depths of my food photos, I knew there was a time when I took pictures of my mum making a huge batch of it for a family dinner.
There are so many ways to make Butter Chicken that I actually have no idea if there is an original recipe out there. 
The dish first featured on this blog when my mother made it for a family gathering back in May. Then, she added the butter at the end of the dish to finish it and let it melt into the delicious sauce.
The version I will be sharing today is when the butter is added at the beginning in place of the usual vegetable oil. It was first made for a pre-Ramadan dinner held in June - I miss Ramadan now!

Chicken Curry, previously:

A Simple List of Ingredients:

1. Chicken Breast
2. Salt
3. Red Chilli Powder
4. Ground Turmeric
5. Curry Powder
6. Dried Fenugreek
7. Plain Yoghurt
8. Crushed Ginger
9. Crushed Garlic
10. Butter
11. Onions
12. Tinned Tomatoes
13. Ground Cumin
14. Ground Coriander
15. Fresh Coriander

Bismillah, let's begin!

The pictures will show larger amounts of ingredients than the recipe - I've scaled the recipe down to work with 1 pound of chicken breast but feel free to double or even triple, if you want.

First, we will marinade the chicken. The chicken is roasted in the oven and then added to the sauce at the end.
Into a large bowl or the actual roasting tin itself (line it with foil - it'll help with clean up), place 1 pound Chicken Breast, cut into medium pieces.

Then, add all the rest of the marinade ingredients which are:
1/2 teaspoon Red Chilli Powder
1 teaspoon Salt
1/4 teaspoon Ground Turmeric
1 teaspoon Curry Powder
2 teaspoons Dried Fenugreek
2 tablespoons Plain Yoghurt
1 teaspoon Crushed Ginger
1 teaspoon Crushed Garlic

Give everything a very good mix and then cover with foil to marinade. Marinade overnight, if you have time, but at least 1 hour.

When you're ready to bake, roast the chicken, covered, in a preheated oven at Gas Mark 7 or 220 degrees for about 40 minutes or until the chicken is fully cooked.
Set aside until needed.

While the chicken cooks, make the sauce. In a large, deep saucepan, melt 4 tablespoons Butter on a low heat.

Add 3 Onions, peeled and sliced.

Give them a stir over a medium heat to get them coated in the butter.

Once they begin to sizzle, turn the heat to low and let them brown slowly.

Once they just begin to turn golden brown ...

.... add 1/2 teaspoon Crushed Ginger and 1/2 teaspoon Crushed Garlic.

Stir them in and fry for a few minutes on a medium heat.

Then, add 1/4 tin Tomatoes - both chopped or plum will work, as the sauce is going to be blended.

Stir them in.

Next, a few spices:
1/2 teaspoon Salt
1/2 teaspoon Red Chilli Powder
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander

Stir together and fry on a medium to low heat until the oil rises to the surface.

Remove from the heat and blend the sauce until smooth. Return it back to the same pan.

Add in 4 tablespoons Plain Yoghurt.

Stir in and cook again on a medium heat until the oil rises - about 5 minutes.

Then, grab your cooked chicken.

And, add it to the sauce.

Along with all of its roasting juices - this is where the flavour is!

Stir gently together and simmer, covered, for 10 minutes on low heat. Finally, add Fresh Coriander, chopped and to taste.

And, it's ready to serve! If you feel that it could do with more butter, add in a little more before simmering at the end.
Serve with boiled rice or naan bread.

Full Written Recipe:

Butter Chicken

Ingredients – serves 4-6 people

For the Chicken
1 pound Chicken Breast, cut into medium pieces
½ teaspoon Red Chilli Powder
1 teaspoon Salt
¼ teaspoon Ground Turmeric
1 teaspoon Curry Powder
2 teaspoons Dried Fenugreek
2 tablespoons Plain Yoghurt
1 teaspoon Crushed Ginger
1 teaspoon Crushed Garlic

For the Butter Sauce
4 tablespoons Butter
3 Onions, peeled and sliced
½ teaspoon Crushed Ginger
½ teaspoon Crushed Garlic
¼ tin Tomatoes (chopped or plum)
½ teaspoon Salt
½ teaspoon Red Chilli Powder
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
4 tablespoons Plain Yoghurt
Fresh Coriander, chopped and to taste

Method

First, to marinade the chicken. Put the chicken into a foil-lined roasting tray (for easy clean up). Add in all the rest of the marinade ingredients. Give everything a good mix.

Marinade for as long as you can – at least 1 hour but overnight is better.

To cook the chicken, preheat the oven to Gas Mark 7 or 220 degrees.

Roast the chicken, covered with foil, for 40 minutes or until fully cooked through. Once cooked, remove from the oven.

To make the butter sauce, take a large, deep pan. Melt the butter on a low heat and then add the sliced onions. Cook the onions, gently, until they are just turning golden brown.

Add in the crushed ginger and garlic, and fry for a few minutes on a medium heat.

Add in the tinned tomatoes and stir. Sprinkle in the salt, red chilli powder, ground cumin and ground coriander.

Fry on a medium to low heat until the oil rises to the surface.

Remove from the heat and blend the sauce until smooth.

Return the sauce back to the pan, and stir in the yoghurt. Cook again on a medium heat until the oil rises again – about 5 minutes.

Add the cooked chicken along with all its roasting juices. Stir together and let everything simmer on a low heat for 10 minutes, covered.


Finally, stir in the fresh coriander. Serve with boiled rice or naan bread.

This Time One Year Ago:


This Time Two Years Ago:


Keep me in your duas, please,

Wasalaam!

Sunday, 19 October 2014

Comfort Food, Nasi Goreng and Autumn Salads: 11 October - 17 October 2014

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Autumn has been in full flow this week. We have cooking up plenty of warming, comforting foods what with the windy weather and everyone falling ill. I tried another fish pie this week along with an Indonesian dish called Nasi Goreng. On the baking front, I made Gingerbread and Swiss cakes which turned out to be rather like biscuits.
 Saturday: I was not feeling well today and so the day was spent resting.
Candles always make me happy, and this toasted marshmallow one was no different. You can buy the same one here.
My mum cooked dinner for me this evening. She used this new pasta we bought recently. I love the name!
The shape is really good too. The tubes suck up any sauce coating them.
Mum made one of the ultimate comfort foods - her version of Pasta in a Cheese Sauce. She uses a recipe very similar to this one but isn't as impatient as me, and doesn't rush anything!

We also tried out this Pink Himalayan Salt - a product of Pakistan, no less!

Have you ever tried smoked sea salt before? What do you think? I still need to try them actual dishes yet to see any difference.
 
 Sunday: For a foggy Sunday morning brunch, I made these latke waffles.
I ate mine with scrambled eggs and juice.

Mum ate hers with a fried egg ...
 ... and tea!

The rest of the day was spent lighting more candles, drinking coffee and perusing my new journal.

Followed by blogging (finally!) - this post!
 
 Monday: Autumn is well and truly here in England. Today strong October winds blew, taking all the leaves with them, and there was a lot heavy rain. 
Nasi Goreng is an Indonesian fried rice dish made with leftover cooked rice, chicken, vegetables and plenty of seasoning. This ready-made paste for it had been in the cupboard for ages and with a box of cooked rice in the fridge, I decided that today would finally be the day to cook it.
 The jar already had a ready made recipe on it so I used it but added in a few extras myself.
 I used the paste, cooked rice, chicken, peas, sweetcorn, rocket and spinach.
 I really want to cook the dish from scratch one day though and have my eye on this recipe. I'll have to get hold of all those ingredients first though!
The jar said to serve the rice with cucumber, fresh coriander and a fried egg.
 And, so I did!
 The ready-made paste was really yummy although I did a few dashes of chilli sauce to mine.
 Have you ever tried apples and peanut butter together? It's so good - a real sweet and salty kick.
For dinner, we ate Aloo Methi cooked by my mother, over boiled rice.
 Tuesday: Today felt like a day for pie. And, what with all the lamb and chicken we have been eating lately, fish was the way to go.
It's been a very, very long time since I'd eaten a Fish Pie. I did try to make it a few weeks ago, only to make the filling and then realise there were no potatoes in the house for the mash. I ended up baking the sauce with pasta for a Pasta Fish Bake which also turned out quite nice.
Anyway, this is the recipe I used. It was extremely easy and I made everything during the day, and baked it in the evening for dinner. The only thing I did different was to use white fish fillets, cut into pieces, instead of the fish pie mix in the recipe plus I also added in a few handfuls of chopped baby spinach.
 The creamy filling was topped with a very peppery mash.
 Baked until golden brown, bubbling and crispy.
And, enjoyed for dinner on a windy October evening!
 Wednesday: Today I decided to bake these Apricot Swiss Cakes. We didn't have many eggs in the house and since this recipe used no eggs, it was a winner!
 I followed the recipe exactly as it is written above - only swapping the apricot jam for some of my homemade mixed fruit jam which I made last month.
Also, I found the piping out of the mixture through a star tip incredibly difficult and so spooning it out worked just as well.
So, how did they turn out?
Well, for one, they are not cakes. A biscuit shaped like a cake would be a better way to describe them.
Honestly, they're delicious. I highly recommend you give them a go - buttery, chunky biscuits with a dollop of jam. What's not to love?
Thursday: Did you know that pomegranates are in season all year round? Well, now you do! 
Today I cooked up chicken mince with Chinese 5 spice, spring onions and other wonderful ingredients.
 The smell coming out of this pan was so good!

Once the mixture was cooked and cooled, we rolled out a homemade dough.

Filled the dough rounds with the filling and folded them up to make Potstickers!

Fried them off ..

... until crispy and golden brown.

And, served with a chilli soy dipping sauce!
 I also baked this recipe for Classic Sticky Gingerbread.
 Melted butter, brown sugar, golden syrup and treacle being poured into the dry ingredients.
I'm sure I'm not the only one who panics at this point thinking that it's all going to go wrong!
A little elbow grease later ...
... and 50 minutes of pure magic in the oven ...
.. we have Sticky Gingerbread. This is a cake which I urge all of you to bake before Autumn is over!
Friday: This week, the first batch of brussel sprouts arrived in my kitchen.
I decided to put them into a salad inspired by this recipe.
They were trimmed, halved, tossed in olive oil, salt and pepper, and laid in a single layer on a baking tray.
After about 25 minutes roasting in a 200 degree oven ...
.. they were golden and crispy.
A world away from the usual boiled version!
They went into a bowl with fresh coriander, mint, rocket, watercress, spinach and spring onions.
I dressed them with a homemade paprika dressing ...
... and with one final toss, the salad was ready.
It was really yummy but next time I might throw in a few roasted carrots.
I've always loved roasted carrots.
In fact, I'm making some for dinner tonight.
And, I roasted them with potatoes last week for a Friday fish lunch.
Anyway, the salad was served with potstickers, a soy chilli dipping sauce and extra dressing - a delicious end to the week!
 


Recipes Posted This Week:


Cheddar Waffles with Fried Chicken and Gravy - I finally got around to writing about these crispy, cheesy waffles. Dig out the waffle maker - you won't regret it!
Cappuccino Fudge Cake - My take on a Mary Berry recipe. She made two layers but I did three and I added a cheeky layer of chocolate fudge icing.
Creamy Chicken Karahi - I made this on the night before Eid. It was really quick to do and a different take on the usual chicken curry.

My favourite links from around the web this week:

1. How you and the world have changed since you were born.
2. This muffin recipe contains two of my favourite ingredients and I cannot wait to give them a go!
3. One of these would be great right now!
4. A lovely post about life with a young baby.
5. Mmmmm ... this crumble.
6. Homemade pickled jalapenos? Yes, please.
7. I read this post at just the right time, alhamdulillah.
8. This though.
9. Anyone for a burger? 


I hope you all have a wonderful week filled with little moments that make you smile,

Wasalaam!