Try out this butter chicken recipe

Chef Rudo Kandiero

INDIAN CUISINE is known for its diverse and rich flavours, aromas and textures, thanks to its extensive use of spices and herbs. India’s vibrant and varied culinary tradition offers a wide range of delicious dishes to explore; these are from various regions of the Asian country.

Key ingredients often used in Indian cooking include turmeric, ginger, cumin, coriander, cinnamon, cardamom, basmati rice, naan bread, lentils, chickpeas, kidney beans, yoghurt, paneer and clarified butter (ghee).

Popular dishes that you may recognise include tandoori chicken, various curries, tikka masala, samosas and biryani.

This week, we have a butter chicken recipe that serves five.

Ingredients

•  500g chicken breast cut into pieces;
• One onion, chopped;
• One tablespoon garlic and ginger paste;
• 400g tomatoes, chopped/canned;
• Quarter teaspoon chilli powder;
• Pinch of sugar;
• Two tablespoons vegetable oil/ghee;
• 125ml water;
• One tablespoon tomato puree;
• 40g butter, cut into small pieces;
• Half teaspoon garam masala;
• Salt and pepper;
• Half teaspoon ground cumin;
• Half teaspoon ground coriander;
• Four tablespoons double cream;

 Chopped cashew nuts and fresh coriander sprigs

Method

1. In a food processor, blender or spice grinder, blend the onion, garlic and ginger paste until a smooth paste forms.

Add the tomatoes, chilli powder, sugar and a pinch of salt, then blend again until well combined.

2. Pour the oil into a large frying pan and place it over medium heat. Add the tomato mixture and water, and stir in the tomato puree.
3. Bring the mixture to a boil while stirring, then reduce the heat to a very low simmer. Let it cook for five minutes, stirring occasionally, until the sauce thickens.
4. Stir in half of the butter, along with the garam masala, cumin and coriander. Add the chicken and stir until it is completely coated.

Simmer for another 10 minutes or until the chicken is cooked through. Taste and adjust the seasoning with salt and pepper as needed.

5. Lightly beat the cream in a small bowl. Stir several tablespoons of the hot sauce into the cream. Pour the cream mixture into the main sauce, stirring constantly.

Add the remaining butter and stir until it melts.

6. Garnish with the chopped cashew nuts and fresh coriander sprigs.
7. Serve hot with naan bread or boiled basmati rice.

Power foods

Ginger: Known for its anti-inflammatory properties, ginger can reduce pain and soothe digestive issues. It may also help lower blood sugar, relieve nausea and alleviate menstrual cramps and sore throats.

Turmeric: This powerful spice reduces pain and inflammation and can also improve memory and cognitive function. It may help lower the risk of heart disease and reduce symptoms of depression.

Coriander: A great source of vitamins A, C and K, as well as minerals like potassium, coriander promotes healthy skin and helps prevent infections. It can also lower blood sugar and alleviate symptoms of conditions such as arthritis.

Food safety guidelines

In the hospitality industry, while flavour brings people in, safety ensures they return. Food safety is not just a rule; it is a commitment to your guests’ well-being and your establishment’s reputation. To ensure food safety, here are some of the key measures that you should take:

•  Always practise good hygiene to prevent the spread of germs.
• Keep raw and cooked foods separate to avoid contamination.
• Ensure food is cooked to the proper temperatures. It should also be stored at safe temperatures.
• Store food correctly and use a first-in, first-out system to prevent spoilage.
• Regularly clean and sanitise all surfaces and equipment.

Remember, a single mistake in food safety can cost more than just a bad review; it can damage your reputation and put customers at risk. Safety is not a choice — it is the standard.

 

Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety. She can be contacted on 0772748509.