50 Great Curries of India

by Camellia Panjabi

reviewed by Kay

Butter chicken

Ingredients:

2lb (900g) chicken (skinned quarters, smaller pieces on the bone) or boneless pieces (tikkas)
4-5 tablespoons (tbsp) oil

For the marinade:
2 cups full-fat yoghurt [or a carton of plain yoghurt]
6 garlic cloves
½" square of fresh ginger
⅔ teaspoon (tsp) red chilli powder or paprika
¼ tsp coriander powder
½ tsp cumin powder
½ tsp garam masala powder
a tiny pinch of tandoori colouring (optional)
½ tsp salt
2 tsp lime juice

For the makhani sauce:
1½lb (700g) tomatoes
½ tsp kasuri methi (dried fenugreek leaves) [I had a spice jar of something which might once have been fenugreek leaves but they smelled like dust so I decided against using them.]
3oz (75g) chilled butter
½ tsp paprika
few drops of vinegar
¼ tsp garam masala powder
salt
1½oz (40g) single cream [Cream is a liquid – why the heck talk about it in solid weights like ounces and grams? I just bunged some in.]

Read Kay's review of 50 Great Curries of India

Method for Camellia Panjabi's butter chicken recipe

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50 Great Curries of India

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Camellia Panjabi
Paperback, 192 pages
1995, Kyle Cathie Limited
ISBN 1 85626 186 7
RRP: £9.99