Sunday, 8 July 2012

Butter Chicken

I never realised how many different ways you can spell pappadum until I started writing this post. I'd seen it spelled a couple of different ways so I thought I'd better get the "official" version, only to find out there is no official version... well, I didn't find it. I found papadam, papaddam, papadom, papadum, papodam, papodum, popadam, popadom, poppadam, poppadom, poppadum, poppodam, puppadum, puppodam, puppodum, papodom, popadum, poppodom, poppodum, puppadam, puppadom and puppodom. In the end I used the name that was on the packet I bought. It was a real conundrum...cunondrum, connundrom, canondrum...

Butter Chicken
Serves 4

3 teaspoons garam masala
1 teaspoons chilli powder
2 teaspoons grated fresh ginger
2 teaspoons ground coriander
2 teaspoons lemon juice
2 teaspoons tomato paste
1/2 cup plain yoghurt
600g chicken thigh fillets, trimmed and cut into large dice
40g butter, chopped
1 brown onion, finely diced
2 garlic cloves, crushed
1 cinnamon stick
3 cardamom pods, bruised
2 teaspoons smoked paprika
1 cup chicken stock
1 1/2 cups tomato passata
1/2 cup pure cream
Steamed rice and pappadums to serve

Combine garam masala, chilli powder, ginger, coriander, lemon juice, tomato paste and yoghurt in a large glass or ceramic bowl. Add chicken. Toss to coat. Cover and refrigerate for 2 hours.

Melt butter in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring for 3 minutes or until softened.

Add cinnamon, cardamom and paprika. Cook, stirring for 1 minute or until fragrant.

Add chicken to pan. Cook, stirring for 5 minutes or until chicken just starts to change colour. Add stock and passata.

Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 1 hour or until chicken is tender.

Stir in cream. Simmer for 5 minutes or until heated through. Discard cinnamon stick, and cardamom pods. Season with salt and pepper. Serve with rice and pappadums.

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