Butter Hen – A Lovely Mess

We order take out possibly as soon as per week at our home. And our primary, go-to is Indian meals. Considered one of my objectives for the yr is to work on selfmade variations of a few of our favourite take-out meals. This butter rooster recipe is a type of. It’s tremendous flavorful, wholesome, straightforward to make and scrumptious!

What’s butter rooster? Butter rooster is a traditional Indian curry made with marinated rooster and a creamy tomato sauce. We often serve it with steamed rice, however Naan is a good addition as properly. I additionally suppose this butter rooster recipe makes nice leftovers as you may simply reheat it on the stovetop, very similar to leftover soup.

Associated: Subsequent up attempt a selfmade chai latte or iced chai latte.

Elements

• Hen
• Kashmiri chili powder
• Salt
• Lemon juice
• Greek yogurt
• Garam masala
• Cumin
• Butter
• Cinnamon stick
• Inexperienced cardamom pods
• Cloves
• Garlic
• Ginger
• Onion – yellow or white
• Tomato sauce
• Tomato paste
• Granulated white sugar
• Dried fenugreek leaves
• Heavy whipping cream
• Cilantro

Sure, it is a lot of elements. However don’t get intimidated! Most of those are shelf steady dried spices or canned items. Plus, that’s what makes Indian meals good—all the flavour!

How you can make Butter Hen

First marinate the rooster. Begin by chopping the rooster into small, chew measurement items. Attempt to get all of the items comparable measurement so they’ll cook dinner for a similar period of time. Place in a mixing bowl and toss / stir with the kashmiri chili powder, salt, lemon juice, greek yogurt, garam masala and cumin. Cowl and refrigerate for half-hour.

Whereas the rooster marinates begin the rice. I like to make use of a rice cooker.

Subsequent make the gravy / curry. Finely chop the onions, mince the garlic, peel and mince the ginger. In a big pot or dutch oven soften the butter. Prepare dinner the onions over medium / excessive warmth for 3-4 minutes till very gentle and brown. Toss within the cinnamon stick and cardamom pods. Then add the garlic and ginger and cook dinner for one more minute. Cut back the warmth to low and stir within the tomato sauce, tomato paste, kashmiri chili powder, garam masala, cumin, slat and sugar. Cowl and permit to simmer when you cook dinner the rooster.

Add the remaining butter to a big skillet and cook dinner the rooster till it reaches 160°F internally (cooked by). Should you don’t have a meat thermometer, I like to recommend it, however you may also reduce open the most important/thickest piece to examine it’s completed. It ought to be white in colour with no pink remaining.

Returning to the gravy / curry. Take away the cinnamon stick and cardamom pods. Add the dried fenugreek leaves. Use an immersion blender (or you may pour right into a blender after which return to the pot) puree the sauce. Then stir within the cream and cooked rooster. I often add 1/3 to 1/2 cup of water as properly, as we like our sauce extra on the skinny aspect. However that is as much as you. High with a chopped cilantro when serving.

Suggestions and Substitutions

• I sometimes use boneless skinless rooster breasts on this recipe however different cuts of rooster can work simply as properly.
• Kashmiri chili powder is value looking for out and could be simply purchased on-line. However, if you happen to don’t have it you may substitute it for paprika and small quantity of cayenne.
• Inexperienced cardamom pods should not at all times simply discovered on the grocery shops I sometimes store at, however they’re simply discovered on-line. I LOVE the scent of those and can add a pair to the rice whereas it cooks. However, if you happen to can’t discover them you may merely omit them from this recipe.
• Dried fenugreek leaves can simply be discovered on-line if you happen to can’t discover them in shops. If wanted you may substitute celery leaves or just omit them.

Extra Do-it-yourself Curry Recipes

In case you are excited by studying extra about conventional Indian delicacies I like to recommend Julie Sahni’s Introdution to Indian Cooking or Traditional Indian Cooking.