“Butter chicken” and rotis
October 17, 2011 in Uncategorized
Buttermilk, butter chicken spice and ground cumin…sounds good, in theory, doesn’t it? Well, that’s what I thought when I decided to make my own version of butter chicken curry. And, while the results were edible, they were decidedly “meh!” Why reinvent the wheel, you might ask? Why not use a recipe that has been tested and proven to work? Well, the answer to that question is lack of patience and a bit of laziness. Every recipe for butter chicken I looked at required some planning and prior preparation. “That stuff is for the birds”, I thought. So why am I blogging about a flop? I thought maybe you could learn from my mistakes and you could give suggestions as to what I should do in future. Oh, while I was cooking the chicken, I also found that I had no tomato paste in the house so I substitued with 1 tin of chopped tomatoes in juice. So this is what I did…
500g chicken breast fillets, bashed with meat mallet and cut into strips
1 cup buttermilk
2 tbls butter chicken spice
2 tsp ground jeera/cumin
I mixed all these ingredients together and put it in the fridge to marinade while I made the rotis.
Later on I will fry this off in:
1 large onion
1 tbs crushed garlic
1 tin of chopped tomatoes with juice
Mitzi’s Roti Recipe
3 cups cake flour
1 teaspoon salt
¼ cup of sunflower oil
30gr butter ghee
1 ½ cups (approx.) hot water
Sift the cake flour and salt into a large bowl.
Sprinkle the oil over the flour and mix into the flour.
Rub in the butter ghee into flour.
Add enough boiling water into the flour to form a soft dough and knead well.
Roll the dough into a long sausage roll. Cut the dough into 15 +- even pieces.
Mould the dough into balls and dust with cake flour.
Roll out thinly into a circle.
Roti can be basted with melted ghee (optional).
I set the rotis aside and started making the curry. I heated about 50g of butter in a pot and fried off 1 large chopped onion and some crushed garlic. I then added the chicken in buttermilk mixture and allowed this to cook for about 5 minutes stirring occasionally. I then added the chopped tomotoes, stirred it through and turned down the heat. I allowed this to simmer for about 15 minutes with the lid on. I then placed a large spoonful of the curry into a roti and rolled it up.
I think my main problem was the lack of seasoning (salt, pepper etc). I very rarely cook with salt and, since it was my first experience with that particular brand of butter chicken seasoning, I didn’t want to over salt the food. This was fairly easily rectified at the table as each person could add their own salt but it’s not quite the same. I think if I make this again, I would definately add a good pinch of salt and use the tomato paste instead of the canned tomatoes. I will also use the yogurt/fresh cream as suggested in most recipes instead of the buttermilk.