Butter Chicken

I’m told this dish originated in India, but I’m not sure of its region. No matter really because it’s so good when you make it you’ll say it came straight from heaven! I love the simplicity of an exotically spiced stew and it’s a recipe that you can whip up with confidence.

butter-chicken

 Butter Chicken

4-6 Boneless skinless, Chicken Thighs
Salt & Pepper
2 tablespoons Olive Oil
1 cup chopped Onion
1 cup Plain Yogurt
1/2 cup (one stick) Butter
1 14oz can Light Coconut Milk
2 tablespoons Tomato Paste
1 teaspoon Garam Masala
1 teaspoon Chili Powder
1 teaspoon Curry Powder
2 cloves finely chopped Garlic
1 1/2 teaspoons finely grated Ginger
Cilantro to garnish.

Chop the onion, garlic and grate the ginger then set aside.
Cut each chicken thigh into approximately three strips each.
Heat a heavy stew pot with a lid over medium-high then add the olive oil and chicken thighs then season with salt and pepper. Saute until brown.
Add in the chopped onion, garlic, and ginger. Saute until onions are softened and translucent.
Turn the heat to a simmer then add the tomato paste, yogurt, and coconut milk. Stir until well combined. Add the stick of butter. (it’s a seriously giddy moment when you add, wantonly, a whole stick of butter to the pot)¬†
Add the garam masala, chili powder, and curry powder.
Stir then cover. Simmer for 20 minutes or until the chicken is cooked through and the sauce is thickened.
If you’d like the sauce thicker, turn the heat up and boil uncovered for 5 minutes stirring frequently.

Garnish with Cilantro and serve over Jasmine or Basmati Rice.

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Bruleed Figs

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On the rare occasion that I can find fresh figs I tend to go mad and put them in everything. Fig pizza, fig spread, figs & ham! Figs! Figs! Figs!
The best use for this lovely fruit (actually, it’s an inside out flower!) is this simple dessert, perfect for Indian summer evenings.

Bruleed Figs w/ Honey & Yogurt
8 Fresh Figs
6 tablespoons Raw (Turbinado) Sugar
2 cups Plain Yogurt
4 tablespoons Honey
10 Fresh Mint Leaves

You’ll need a propane welding or culinary torch, to “brulee” the sugar topping.
Cut the stems off the figs and slice them in half. Arrange the figs cut side up on a heat proof sheet pan resting on a trivet or a double thickness of towelling. I once nearly melted my counter top!
Sprinkle with the raw sugar and then melt the sugar with the torch.
Just flick the tip of the flame over the sugar with a light stroke. Once one part starts to bubble move to the next, you can come back to the ones that are not quite melted after they’ve cooled a bit. The point of this is to only melt the sugar and not heat up the figs too much.
Allow the figs to sit and cool while the melted sugar solidifies into a crunchy candy-like shell.
On a small plate or bowl serve up the yogurt into portions, drizzle with honey and scatter with mint leaves.
Place the finished figs (2 whole figs per person) onto the yogurt and serve.