|@Michpetersjones on MasterChef UK|
After much peer pressure, she relented to letting us come over to watch the episodes, as well as teaching us to make butter chicken. That is how mooself, @bigaddie and @MirabelleMacs wound up at the home of @michpetersjones on a snowy Sunday afternoon. If you've seen a lot of activity on Twitter today under the hashtag #yegCurry, that's because mooself and @bigaddie were live tweeting about the process as we went along.
To see the recipe and more tips and tricks, visit @michpetersjones blog post about the cooking lesson.
|Cooking the chicken|
After 20 or 30 minutes, take the pan of chicken out of the oven. Transfer the chicken to a sheet pan and put it back into the oven. Turn the dial to grill, but keep an eye on the chicken so it doesn't burn. Try not to overcook as you will be cooking it for a while in the sauce as well. Keep cooking til it's slightly dark around the edges. Then remove from the oven and set aside until it's ready to be added to the sauce.
Keep the chicken drippings from the deep pan for the sauce.
|Simmering the sauce|
Put approximately 2 tablespoons of butter into a pot along with some vegetable oil. Add the onions and cook until they are browned and soft. Although some recipes might ask you to put the ginger and garlic in at the same time, don't do it! The ginger and garlic will taste somewhat burnt if you put it in right at the same time as you start your onions, as it's a long cooking process. It's best to cook the onions slow and low to get them nice and soft. The onions are the base of your sauce, so it's best to take the time to get this right! Don't rush it!
|With the chicken added to the sauce|
|Adding cream to the sauce|
Then add 1 tablespoon of kasoori methi, 1 teaspoon of salt (you can add more if needed), and you can also add some red chili powder to make it more spicy if necessary. Turn the heat up a bit to help the sauce cook down and thicken up. To make the sauce just slightly less textured, use a potato masher to smooth out the sauce.
|Add the cashew paste to thicken|
Take the chicken drippings and strain it into a microwave safe container. Reheat the chicken drippings until it is hot, then add to the sauce pot. Make sure that if the sauce is still too thick at this point, that you use chicken or vegetable stock to thin it out, or else it will thicken up even more when you add the cream.
Note that if you stop at this point, plus minus the kasoori methi, this is the same sauce that is used for Chicken Tikka Masala. What makes it butter chicken is the addition of the cream.
|Ready to eat!|
Once you are close to happy with the thickness of the sauce, add cashew paste to thicken it more. If you don't want to use heavy cream, you can simply use cashew paste to thicken it. For those with nut allergies, substitute with cornstarch, just remember to slake it first! Also, you can add tumeric to make it more yellow if the color is not quite right.
Lastly, add a few pinches of sugar to taste, finish with cilantro and enjoy!!!! Remember, Indian food should never be hot on your tongue, only in the back of your throat or the roof of your mouth!
If you enjoyed this blog post, visit @michpetersjones at Food, Football and a Baby for more recipes! Also, look for more Indian cooking courses with @michpetersjones at Get Cooking Edmonton in the new year! There is an all day Indian cooking class on March 11th!
More photos at PhotoBucket!