The first time I had a taste of Indian food was around 1997 when I was visiting Durban with my Aunt's church group. I clearly remember the aroma inside the Indian shop and also the flavour that oozed out of the meal we ate (Briyani), I didn't know that Indian food was gonna haunt me for years to come because I spent the next few years waiting for a chance to visit Durban again so that I could eat another plate of Briyani. When I finished high school and moved to Port Elizabeth I stumbled upon a restaurant that serves delicious Indian food and would ask the cooks how they made it(so that I could replicate it at home) but they could never share their "secret" recipes. I eventually decided to take things into my own hands, I searched multiple YouTube channels for Curry recipe and ended up with my own version of Butter chicken which is a concoction of Chicken curry and Butter Chicken😁
DISCLAIMER: This is just my own interpretation of the recipe, don't @ me
You will need:
-4 Boneless chicken thighs(or chicken breast) cut into cubes
-1 medium onion diced
-1 tablespoon oil
-2 cloves garlic finely minced
-1 teaspoon fresh ginger
-1/2 cup butter(or less, I like my butter chicken extra buttery)
-2 tablespoons tomato paste
-1 cup heavy cream/plain yogurt
-1 teaspoon of each spice (Yellow curry/Garam masala, Coriander,Cumin, black pepper, Peri-peri/Chilli powder, turmeric powder, Bay leaves, Cardamon powder)
-1 tablespoon Salt
-1 tablespoon white Sugar
Directions:
1. Heat a medium saucepan over medium heat. Add oil and onions and cook for 3 minutes until they are lightly brown then add ginger and garlic and cook for 1 minute, make sure you stir so that the garlic doesn't burn
2. Add tomato paste and all the spices, salt and sugar and Butter then cook for 30 seconds then add the chicken and cook for 5 minutes
3. Add heavy cream/yogurt and let simmer for 12 minutes, stirring the chicken occasionally
Remove from heat and serve with naan bread, basmati rice or any other side you want.
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