Madhur jaffrey butter chicken

This much-loved chicken curry recipe from Madhur jaffrey butter chicken Jaffrey features garlic, ginger, cumin and coriander. Indian curry in the UK today. 10 tonnes a day are produced by Noon products, to be sold in supermarkets. And yet nobody is quite clear about its origins.

Put the chicken in a non-reactive bowl and rub in the salt and lemon juice. Prod the chicken pieces lightly with the tip of a knife and rub the seasonings in again, then set aside for 20 minutes. When you’re ready to cook, make the masala: pour the 4 tablespoons of oil into a large, preferably non-stick, lidded pan and set it over a medium-high heat. When the oil is hot, put in the onions.

Stir and fry until they brown, six or seven minutes. Add the ginger and garlic and continue to fry, stirring, for a minute. Add the ground coriander, turmeric, chilli powder and paprika. Stir for 10 seconds, then add a tablespoon of the yoghurt. Stir and fry until it is absorbed.

Fry them for three or four minutes, or until they turn pulpy. Add the stock and salt, and bring to a simmer. Stir in the garam masala and coriander leaves, taste for balance of seasonings and add more salt if you need it. Shortly before you eat, preheat the grill to its highest setting.

Brush with the 3 tablespoons of oil and balance the skewers on the rim of a shallow baking tray, so that the meat is suspended and does not touch the tray. When the tikkas are cooked, reheat the sauce and fold in the chicken. 1995 – 2021 Penguin Books Ltd. Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA UK. Get our latest recipes, features, book news and ebook deals straight to your inbox every Friday.