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Butter chicken - MrsL's version for potty
(sorry it took so long lol)
This is my quick take on Hugh's wonderful Murgh Makhani, which is my preferred recipe if I have time to marinade the meat etc. Otherwise, this is an excellent quickie version.
1 tin chopped tomatoes, plus 1/3 tin water
5 whole cloves
1tbsp tomato puree
2 cloves garlic, chopped finely
juice of 1 lime
tsp salt
lots of ground black pepper
1 tsp each ground cumin, coriander and fenugreek
hot chilli powder to taste
1 good tbsp honey
4 oz butter
3 chicken breasts, chopped into chunks, or other parts of the bird as seen fit
Put the tomatoes, water and cloves into a pan and bring to the boil, cook until reduced, then add everything else, pop the lid on and leave until meat cooked through, stirring occasionally, and the sauce thickened. Before serving, add a dollop of cream and stir in.
I've just made quadruple this for the freezer, but using pheasant:
Freezes well, but omit cream. The spices are variable too - add in/leave out/add more/less as you like. I've also made up just a big pan of sauce for freezing too, so it's ready just to add meat/veg/boiled eggs to when thawed. Very versatile really.
Looks wonderfully simple Mrs.L
I like the idea of boiled eggs; what a great vegetarian standby.
Thank you.
Woop Woop, I knew you would get round to it eventually. Thanks Mrs L. Have read a very complecated version, will give yours a bash on Friday, ta.
slurp, looks v good!
Well it's on the stove and blipping away nicely. The house smells wonderful. My only concern is there are no onions...
they are like my right arm in the kitchen. Find it odd to make a curry without them. I have done the obligatory tasting with hunk on fresh crispy bread and dunked.. like you do, and it tastes hot and yummy at the moment. Better still later today once the flavours have melded together, and the cream goes in at the end.. ta very much Mrs L. And a lot easier then the one I copied from google. Easy gets my vote every time..
It's done...say's she walking out the kitchen with a chunk of saucy bread... nom nom.
lolyes, the no onions threw me too at first, but there are no onions in Hugh's version either. You could easily put some in though. It's just a very versatile, adaptable recipe. We're having the pheasant version tonight
Well, can definitely advise leaving it to mature for a couple of days, makes a big difference. Best curry I've had for years.
I like my stew's and curry's the day after as a rule. Luckily we have left overs today so it will be twice as nice as yesterdays..nom. Think I might stick and onion in it next time.. just to see what if any difference it makes. Did you know that if you freeze spicy foods they become more intense, some thing to do with the effect the cold has on the spices..
