Jimmy’s Butter Chicken

I have at least 5 Masterclass episodes of Masterchef Australia 2011 to catch up on Sky+.  I watched the recent Masterclass shown on Watch last week, featuring contestants from previous seasons who demonstrated some lovely recipes.   Hubby and I both liked the look of Jimmy’s Butter Chicken recipe which we bookmarked for tonight’s dinner.

The recipe calls for a degree of planning.  The chicken had to be marinated overnight.  I didn’t have 2 of the spices featured in the recipe and failed in my quest to track them done.  None of the Indian grocers I went to had them.  Still, I didn’t want a small factor such as lack of ingredients stop me.  I just made do without them.

Here is the original recipe as featured on the Masterchef website.   This is my modified version of the recipe.

Ingredients: (serves 2)

A) Chicken

  • 6 chicken thighs, skinless and boneless
  • 1/2 cup of yoghurt
  • 2 tsp chilli powder
  • 1 tsp curry powder
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • salt to taste
  • 1 tbsp lime juice
  • oil for brushing

Method

  1. Mix all the ingredients (except oil) in a bowl
  2. Cover with cling film and refrigerate for 3 to 24 hours

B) Butter sauce

Ingredients:

  • 2 tbsp sunflower oil
  • 1 yellow onion, peeled and chopped
  • 1 tsp minced ginger
  • 2 tbsp cashew nut paste (I blended a good handful of cashew nuts with 1 tbsp of water)
  • 1/2 red chilli, chopped
  • 3 green cardamoms, crushed
  • 3 ripe large tomatoes, chopped
  • 1 tbsp tomato paste
  • 1 cup chicken stock
  • 1/2 tsp chilli powder
  • 1/2 tsp curry powder
  • 50g butter
  • salt to taste

Method

  1. Turn on the grill in your oven
  2. Arrange the chicken onto a foil lined baking tray
  3. Grill for 8 minutes on one side, flip over and baste with some oil and grill for a further 5 to 6 minutes
  4. Once cooked, remove from the oven and leave to cool while you make the sauce
  5. Heat oil in a medium pot
  6. Sauté the onions for 3 to 4 minutes until translucent
  7. Add the cashew nut paste, minced ginger, cardamoms and chilli and fry for 2 minutes
  8. Add the chopped tomatoes, tomato puree and stock.  Leave to cook for 6 to 8 minutes until the tomatoes are soft
  9. Transfer the curry into a blender, and blend until smooth
  10. Sieve the curry and transfer the liquid into a clean pot
  11. Add the cooked chicken into the curry sauce, along with the chilli and curry powders
  12. Leave to cook for 5 minutes
  13. Add the butter into the sauce and stir until it melts
  14. Leave to cook for a further minute and then remove from the heat
  15. Serve with steamed rice and naan bread
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One thought on “Jimmy’s Butter Chicken

  1. Pingback: Naan bread recipe | Chronicles of a cookbookworm

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