Thread: Fresh Princes World Famous Buttered Chicken

I've made this dish today for tomorrow night.
1.Because a curry always tastes better the next day
and 2. I've got a pool match tonight and I'll probably get quite drunk and in shit with the wife. Indian's one of her favorites so this should get me out the dog house.

Here's what you need:

4 Chicken Breasts
A big knob of butter
2 onions
1 teaspoon of Cinnamon
3 cloves of garlic
2 teaspoons of fresh ginger
1 teaspoon of Turmaric
2-3 teaspons of chilli poweder
2 tablespoons of almonds
2 tins of tomatos
1 pot of natural yogart
Salt and Pepper
Rice
Massaman curry paste

First off cut the chicken into cubes and stick it in a plastic bag and add the Massaman curry paste. I do this to marinade it and give more flavour to the chicken. I hate it when you get a really nice curry with bland tasting chicken.

When you've covered all the chicken stick the bag in the fridge for a few hours and let the paste do its job!




Whilst thats working away, prep the rest of your fresh ingredients. Dice up the onion, crush the garlic, ruffle up the ginger and release some anger on the almonds using the pestle and mortar.

After a few beers the chicken should be ready to cook. Heat some oil in a pan and fry off the chicken.

When the Chicken is browned off after about 5 min remove it from the pan and stick it to one side. Then using the same pan start melting the butter.



When thats melted add the onions and cinnomen powder.



After the onions have started to cook add the rest of the ingredients.
The garlic, ginger, tumeric, chilli powder, almonds, tomatoes and yogart.



Stir this really well and bring to the boil. Then simmer for 5 mins.

By the way, this chicken without the sauce tastes bloody great1 It would go really well on a salad or in sandwichs.



After the sauce has been simmering for 5 min add the chicken back to the mix and cook for a further 5 mins.



After 5 min taste it and add more chilli powder if required, and salt and pepper.



And thats it. At this point you could stir in some fresh corriander but I don't like it getting stuck in my teeth so i just put in a bit of corriander powder before.

I'll serve it up tomorrow night with some Turmaric rice that was in a previous photo and post a pic of the finished product. If I can be arsed tomorrow and my hangovers not too bad I'll make some naan bread.

I had most of the spices already and the rest of it came to less than 500bt. It was all bought at carefore and should feed 4-5 people with some leftovers for me!

Mmmmm......might give it a try, but, all the Butter Chicken I've eaten, and it's my favourite curry, is red in colour. Are you sure you need turmeric?

Jubbly!

Originally Posted by Sir Burr

Are you sure you need turmeric?

Thats just the way I've always made it. You could always add a bit off paprika to get some red in there.

This is the first time I've made it since uni and I'd forgotton how quick and easy it was to make.

It's redder if you use tomato paste instead of whole or crushed tomatoes.

Originally Posted by pickel

It's redder if you use tomato paste instead of whole or crushed tomatoes.

Sorry I forgot to mention I put a teaspoon of tomato paste in aswell. That was the small tin next to the tomatoes.

Originally Posted by melvbot

Good stuff but don't use it as an "out the doghouse" meal too often. Spag Bol etc tastes better the day after which used to be my doghouse meal. After a couple of times the wife used to say "where are you going tonight then" whenever I picked up a few tins of tomatoes and some minced beef.

Never fear i have many dishes in my arsenal. As it happens I did get in the shit. In the end the pub called her and she had to come and get me. Can't remember that though so it may not have even happened.

I've taken a pic of the finished product but i'm too smashed to post it. Fuck it i'll make the effort.



Here's the final thing, sorry about the spill on the plate bu t i'd had a few by this point.



By the waty, thaT'S not mu big fat ginger hand it's my mates!