BUTTER CHICKEN PREPARED FROM TANDOORI CHICKEN
Tandoori Chicken (“The Indian Kitchen” by Sunil Vijayakar) Authentic dishes from India
This recipe is traditionally cooked in a tandoor oven – a simple, conical clay oven that is heated by glowing charcoals or wood in its base. For the best flavour, allow the chicken to marinate for a day before cooking.
1 chicken weighing 1,5 kg, skin removed
1 tsp salt
30 g ghee (clarified butter) melted
Fresh coriander sprigs to garnish
Lemon wedges to serve
½ tbsp garlic paste
½ tbsp ginger paste
1 tbsp ground paprika
1 tsp ground cinnamon
1 tsp ground cumin
½ tsp ground coriander
¼ tsp chilli powder, ideally Kashmiri chilli powder
Pinch of ground gloves
¼ tsp red food colouring (optional)
A few drops of yellow food colouring (optional)
200g natural yoghurt
Prep: 5-10 minutes, plus marinating time
Cook: 55min to an hour, plus standing time
To make the tandoori paste, combine the ginger and garlic pastes, dry spices and food colouring in a bowl (glass) and stir in the yoghurt. You can use the paste now or store it in air tight container in the fridge for up to 3 days.
Use a small knife to make slashes all over the chicken. Rub the half lemon over the chicken then rub the salt into the slashes. Put the chicken into a deep bowl, add the tandoori paste and use your hands to rub it all over the chicken (this is where thin surgical gloves comes in handy). Cover the bowl with cling film and chill for at least 4 hours but ideally up to 24 hours.
Just before you are ready to cook, preheat the oven to 200°C. Put the chicken on a rack in a roasting tin, breast side up, and drizzle over the melted ghee. Roast in oven for 45 minutes then quickly remove the chicken and the roasting tin from the oven and turn the temperature to its highest setting.
Very carefully pour out any fat from the bottom of the roasting tin. Return the chicken to the oven to roast for a further 10-15 minutes until the chicken is tender and the juices run clear when a skewer is inserted in the thickest part of the meat and the paste is lightly charred.
Leave to stand for 10 minutes then cut into pieces. Garnish and serve with coriander sprigs and lemon slices or use for you Butter Chicken.
Butter Chicken (“The Indian Kitchen” by Sunil Vijayakar) Authentic dishes from India
The quickest way to prepare this popular Sikh dish is to buy a ready-cooked tandoori chicken.
1 onion chopped
2 tsp garlic paste
2 tsp ginger paste
400 g canned chopped tomatoes
¼ – ½ chilli powder
Pinch of salt and sugar
30 g/2 tbsp ghee, vegetable or groundnut oil
125 ml cold water
1 tbsp tomato puree
40 g butter cut into small cubes
½ tsp garam masala
½ tsp ground cumin
½ tsp ground coriander
1 cooked tandoori chicken cut into 8 pieces
4 tbsp double cream
Chopped cashew nuts and fresh coriander sprigs, to garnish
Prep: 5-10 minutes
Cook: 25 minutes
Put the onion, garlic and ginger paste in a food processor or blender and process until a paste forms. Add the tomatoes, chilli powder, sugar and salt and blend well.
Melt the ghee in a large frying pan or wok over medium heat. Add the onion and tomato mixture and the water and stir in the tomato puree.
Bring the mixture to a boil, stirring, then reduce the heat to very low and simmer for 5 minutes, stirring occasionally, until the sauce thickens.
Stir in half the butter, the garam masala, cumin and ground coriander. Add the chicken pieces and stir around until they are well coated. Simmer for about 10 minutes or until the chicken is warmed through.
Lightly beat the cream in a small bowl and stir in several tablespoons of the hot sauce, beating constantly. Stir the cream mixture into the pan then add the remaining butter and stir until it melts. Garnish with chopped cashew nuts, coriander sprigs and serve immediately.
Photo: Elsabie Templeton