Creamy and scrumptious, this can be a crowd-pleasing curry.
“A royal dish if ever there was one, butter hen is understood for its luxuriously wealthy texture and, for me, the thicker and creamier the higher,” says meals blogger Anisa Karolia.
“It’s a flavourful, fragrant curry with a butter and tomato base – splendidly creamy and tastes out of this world.”
Butter hen
Substances:
(Serves 2-3)
- 4-5tbsp oil
- 2 bay leaves
- 1 onion, finely chopped
- 500g hen breast, lower into chunks
- 1tsp ginger paste
- 1tsp garlic paste
- 1tsp chilli powder
- 1tsp chilli flakes
- 1tbsp Kashmiri chilli powder
- 1tsp floor coriander
- 1tsp floor cumin
- ½tsp floor turmeric
- 1tbsp butter hen masala or tandoori masala
- ½tsp salt
- ½tsp floor black pepper
- 1tbsp dried fenugreek leaves
- 1 recent tomato, chopped
- 250g tomato passata
- 100-150ml water
- 125ml milk
- 150ml single or double cream
- 30g butter
- 2tbsp lemon juice
- Contemporary coriander, chopped, to garnish
Technique:
1. Warmth the oil in a big saucepan on a low warmth, add the bay leaves and onion, and prepare dinner for 5 minutes till golden brown. Add the hen, ginger paste and garlic paste, and prepare dinner for 25 minutes, till solely a little bit moisture is left from the hen.
2. Add the chilli powder, chilli flakes, Kashmiri chilli powder, floor coriander, cumin, turmeric, butter hen masala or tandoori masala, salt, pepper and dried fenugreek, and stir effectively. Add the recent tomato and passata, prepare dinner for one minute, then pour within the water, milk and cream, and stir effectively. Simmer for eight to 10 minutes till the sauce has thickened.
3. Add the butter, letting it soften by way of the sauce, then add the lemon juice, and serve sprinkled with chopped coriander.
The Ramadan Cookbook by Anisa Karolia is revealed by Ebury Press on March 9, priced £22. Pictures by Ellis Parrinder.
