Growing Chefs! Ontario Butter Chicken
Butter Chicken
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Ingredients
Equipment
Get Organized!
Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Start by making the marinade. First, mince the garlic by grating it using the rasp.
Peel the ginger using the edge of a spoon to scrape the skin off, then slice thinly lengthwise.
Add the ginger, garlic, and all the other marinade ingredients except for the chicken to a food processor and pulse until a puree is formed.
Dice the chicken into 3 centimeter cubes.
Place the chicken in a bowl and cover with the marinade, making sure all the chicken is coated. Wrap the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
Once the chicken has marinated, begin prepping the sauce. First, mince the garlic with the rasp.
For the cardamom and cloves, place them on the counter, place a pot or frying pan on them and rock it back and forth until they are cracked open.
Peel the ginger and grate finely with a rasp.
Cut the butter into 1 centimetre cubes.
Get Cooking!
Start by making the sauce. Put the pot on medium high heat and add the chili flakes, garlic, cardamom, cloves, tomatoes, ginger, bay leaf, garam masala, and â…” cup water.
Bring to a simmer, then reduce heat to medium low. Allow the sauce to cook, stirring often and using the wooden spoon to break up the tomatoes, for 25 minutes.
Remove the bay leaf and cardamom pods, and transfer the sauce to the food processor, and blend until the sauce is pureed. Return the sauce to the pot and continue cooking on medium low until it is slightly reduced, about 15 minutes.
Remove the chicken from the marinade, reserving the marinade to add after. Put the pan on medium high heat and add the oil. When oil is hot, sear the chicken about 4 minutes on all sides. Add the rest of the marinade into the pot.
Once the chicken has been seared, add the sauce to the pan and allow to simmer on medium low heat until the chicken is tender, 20 – 25 minutes.
When the chicken is cooked, stir in the cream and butter and allow the flavours to meld, for about 5 minutes.
To serve, transfer the chicken and sauce to a serving platter. Serve with basmati rice and warm naan bread.
Growing Chefs! Ontario Recipe
Butter Chicken
Ingredients
Equipment
Get Organized!
Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Start by making the marinade. First, mince the garlic by grating it using the rasp.
Peel the ginger using the edge of a spoon to scrape the skin off, then slice thinly lengthwise.
Add the ginger, garlic, and all the other marinade ingredients except for the chicken to a food processor and pulse until a puree is formed.
Dice the chicken into 3 centimeter cubes.
Place the chicken in a bowl and cover with the marinade, making sure all the chicken is coated. Wrap the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
Once the chicken has marinated, begin prepping the sauce. First, mince the garlic with the rasp.
For the cardamom and cloves, place them on the counter, place a pot or frying pan on them and rock it back and forth until they are cracked open.
Peel the ginger and grate finely with a rasp.
Cut the butter into 1 centimetre cubes.
Get Cooking!
Start by making the sauce. Put the pot on medium high heat and add the chili flakes, garlic, cardamom, cloves, tomatoes, ginger, bay leaf, garam masala, and â…” cup water.
Bring to a simmer, then reduce heat to medium low. Allow the sauce to cook, stirring often and using the wooden spoon to break up the tomatoes, for 25 minutes.
Remove the bay leaf and cardamom pods, and transfer the sauce to the food processor, and blend until the sauce is pureed. Return the sauce to the pot and continue cooking on medium low until it is slightly reduced, about 15 minutes.
Remove the chicken from the marinade, reserving the marinade to add after. Put the pan on medium high heat and add the oil. When oil is hot, sear the chicken about 4 minutes on all sides. Add the rest of the marinade into the pot.
Once the chicken has been seared, add the sauce to the pan and allow to simmer on medium low heat until the chicken is tender, 20 – 25 minutes.
When the chicken is cooked, stir in the cream and butter and allow the flavours to meld, for about 5 minutes.
To serve, transfer the chicken and sauce to a serving platter. Serve with basmati rice and warm naan bread.