Chapati with butter Chicken
Chicken is delectable white meat and is one of the most common types of poultry in the world. Chicken meat is most preferred throughout different cuisines around the world. It provides essential vitamins mainly from the B complex including Niacin or vitamin B3, which is essential for the metabolism of fats in the body. It is lean meat with rich nutritional value, it is a great supply of protein which is important for sustaining our muscles. Chicken meat is largely used across most continents and is used to make a variety of dishes. One such dish is Butter Chicken or Murgh Makhani, which has become an inseparable part of Indian cuisine. It is one of the popular chicken curries that you can easily find around the world. Its popularity can also be understood by the fact that today several variations of this dish have come into existence. This is a mouth-watering delicacy that has a long history. Originating in Delhi, this is by far one of the most popular chicken dishes eaten in restaurants and is the first dish that comes to your mind when eating out. With a little sweet and mildly spicy flavour, this non-vegetarian recipe was traditionally made with leftover tandoori chicken which was marinated with yoghurt and a melange of spices and then cooked in a gravy of tomatoes and, cream and loads of butter!
Nutritional facts
ØCarbs-5.2g
ØFats-26.2g
ØCholesterol-116.7mg
ØProtien-21.8g
ØCalories-346.2
ØKCal-0
ØCalcium-155.2mg
ØPhosphorous-232.0mg
ØSodium-582.6mg
💨Ingredients:
l2 tsp chilli powder
l2 tsp ground cumin
l1 tbsp garam masala
l1 tsp ground coriander
l6 garlic cloves, roughly chopped
l½ tsp ground turmeric
l½ tsp ground cinnamon
l7.5cm/3in piece fresh root ginger, roughly chopped
l50g/1¾oz cashews, roughly chopped
l2 lemons, juice only
l150g/5½oz plain, full-fat yoghurt
l4 large boneless skinless chicken breasts, cut into 2.5cm/1in dice
l1 tbsp vegetable oil
l1 cinnamon stick
l4 cardamom pods, split
l2 long green chillies, finely sliced
l1 x 400g tin chopped tomatoes
l75g/2½oz chilled butter, plus 25g/1oz melted butter
l50ml/2fl oz double cream
l250g/9oz wholemeal plain flour, plus extra for dusting
lsalt and freshly ground black pepper
💨Method:
1. Blend the chilli powder, cumin, garam masala, coriander, 3 garlic cloves, turmeric, cinnamon, ginger and cashews to a fine purée in a food processor. Add half of the lemon juice and blitz once more until smooth. Stir in the yoghurt until well combined.
2. Put the chicken breasts in a bowl and pour over the marinade, mixing to coat. Marinate in the fridge for 1 hour.
3. Preheat the grill to its highest setting and place an oven shelf in the middle of the oven.
4. Transfer the marinated chicken to a grill tray lined with aluminium foil. Grill for 12-15 minutes, until the marinade has browned and the chicken is just cooked through.
5. Meanwhile, heat the oil in a frying pan over a medium heat. Add the cinnamon stick and cardamom pods and stir-fry for 1 minute, until fragrant. Add the remaining garlic, chillies and tomatoes and simmer for 4-5 minutes.
6. Add the grilled chicken and cook for a further 4-5 minutes, until the sauce has thickened slightly and the chicken is cooked through.
7. Whisk in the chilled butter a little at a time, then add the cream and simmer for another 2 minutes. Season, to taste, with salt and freshly ground black pepper. Keep warm.
8. Meanwhile, make some chapatis, pile the flour onto a clean work surface and make a well in the centre. Gradually and carefully add 250ml/9fl oz cold water, pulling the flour in from the inner edges of the well to combine, until the mixture comes together as a soft dough. Knead until soft, smooth and elastic.
9. Divide the dough into 4 pieces then roll each piece into a ball. Roll out the balls onto a floured work surface to form a flat disc 2-3mm thick.
10. Heat a griddle pan or non-stick frying pan over a high heat until very hot. Cook the chapatis one at a time until just charred, about 20 seconds on each side. When the chapati is cooked, bubbles will form at its surface. Brush the cooked chapatis with the melted butter.
Serve the butter chicken with the chapatis!😋😋
RECIPE NOTES:
ØThis is a classic chicken dish and enjoyed best when served hot. You can also garnish it with cream and green chillies just before serving.
ØWe have a huge variety of recipes when it comes to Indian chicken curries so you never run out of options.
ØIf you are a health conscious chicken lover, we have got you covered even then with our delicious Low Fat Butter Chicken.
ØYou could make a vegetarian version of the dish by simple replacing chicken with pieces of paneer. Marinate the paneer for 5-6 hours too to ensure there is enough flavour in them before putting them in the oven or tandoor
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