Butter Hen – A Stunning Mess

We order take out possibly as soon as per week at our home. And our primary, go-to is Indian meals. One in every of my targets for the yr is to work on home made variations of a few of our favourite take-out meals. This butter rooster recipe is a type of. It’s tremendous flavorful, wholesome, simple to make and scrumptious!

What’s butter rooster? Butter rooster is a traditional Indian curry made with marinated rooster and a creamy tomato sauce. We normally serve it with steamed rice, however Naan is a superb addition as nicely. I additionally assume this butter rooster recipe makes nice leftovers as you’ll be able to simply reheat it on the stovetop, very like leftover soup.

Associated: Subsequent up strive a home made chai latte or iced chai latte.

Elements

• Hen
• Kashmiri chili powder
• Salt
• Lemon juice
• Greek yogurt
• Garam masala
• Cumin
• Butter
• Cinnamon stick
• Inexperienced cardamom pods
• Cloves
• Garlic
• Ginger
• Onion – yellow or white
• Tomato sauce
• Tomato paste
• Granulated white sugar
• Dried fenugreek leaves
• Heavy whipping cream
• Cilantro

Sure, it is a lot of substances. However don’t get intimidated! Most of those are shelf steady dried spices or canned items. Plus, that’s what makes Indian meals good—all the flavour!

make Butter Hen

First marinate the rooster. Begin by chopping the rooster into small, chunk dimension items. Attempt to get all of the items comparable dimension so they’ll cook dinner for a similar period of time. Place in a mixing bowl and toss / stir with the kashmiri chili powder, salt, lemon juice, greek yogurt, garam masala and cumin. Cowl and refrigerate for half-hour.

Whereas the rooster marinates begin the rice. I like to make use of a rice cooker.

Subsequent make the gravy / curry. Finely chop the onions, mince the garlic, peel and mince the ginger. In a big pot or dutch oven soften the butter. Prepare dinner the onions over medium / excessive warmth for 3-4 minutes till very comfortable and brown. Toss within the cinnamon stick and cardamom pods. Then add the garlic and ginger and cook dinner for one more minute. Scale back the warmth to low and stir within the tomato sauce, tomato paste, kashmiri chili powder, garam masala, cumin, slat and sugar. Cowl and permit to simmer whilst you cook dinner the rooster.

Add the remaining butter to a big skillet and cook dinner the rooster till it reaches 160°F internally (cooked by means of). In case you don’t have a meat thermometer, I like to recommend it, however it’s also possible to lower open the biggest/thickest piece to test it’s achieved. It ought to be white in shade with no pink remaining.

Returning to the gravy / curry. Take away the cinnamon stick and cardamom pods. Add the dried fenugreek leaves. Use an immersion blender (or you’ll be able to pour right into a blender after which return to the pot) puree the sauce. Then stir within the cream and cooked rooster. I normally add 1/3 to 1/2 cup of water as nicely, as we like our sauce extra on the skinny facet. However that is as much as you. High with a chopped cilantro when serving.

Ideas and Substitutions

• I usually use boneless skinless rooster breasts on this recipe however different cuts of rooster can work simply as nicely.
• Kashmiri chili powder is value looking for out and may be simply purchased on-line. However, if you happen to don’t have it you’ll be able to substitute it for paprika and small quantity of cayenne.
• Inexperienced cardamom pods should not at all times simply discovered on the grocery shops I usually store at, however they’re simply discovered on-line. I LOVE the odor of those and can add a pair to the rice whereas it cooks. However, if you happen to can’t discover them you’ll be able to merely omit them from this recipe.
• Dried fenugreek leaves can simply be discovered on-line if you happen to can’t discover them in shops. If wanted you’ll be able to substitute celery leaves or just omit them.

Extra Do-it-yourself Curry Recipes

If you’re involved in studying extra about conventional Indian delicacies I like to recommend Julie Sahni’s Introdution to Indian Cooking or Traditional Indian Cooking.