What's your food story? August - Butter Chicken
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Published on 01 August 2018
Last year, the City of Swan ran a recipe competition inviting residents to submit their food stories. The winning recipes were selected by local Swan Valley chefs, Herb Faust (Houghton Winery Cafe) and Caroline Taylor (Taylor's Art and Coffee House).
August's winning recipe is Butter Chicken submitted by Navleen Kaur. Navleen elaborates;
"The recipe originates from my great-grandparents, and has been cooked by my family, from Punjab in Northern India, over many generations. Every weekend the family would gather and my family would cook this dish. The aroma's were mouth-watering and the spicy, creamy taste of butter chicken always brought pure joy to everyone's face. Over food my Father would recount stories from his younger years and share the stories of our grandparents. These days I cook this dish for my husband and share my own childhood stories with him."
Ingredients 4 medium onions (grind them into paste by adding little water) 1/2 kg chicken thigh pieces 1 teaspoon black pepper powder 1 tsp tandoori chicken masala pinch of red food colour dissolved in 2 tsp water Method Heat 2 Tbsp butter in a pan. Add ginger, garlic paste and onion paste. Cook until golden brown. Sprinkle chicken pieces with a little salt, pepper and cornflour. Heat 1 Tbsp butter in a pan and cook chicken until soft and tender. Set aside. Add salt, remaining black pepper powder, red chilli powder, cinnamon powder and cardamon powder to cooked onion paste. Add tomato puree and cook until oil appears on sides. Add tandoori chicken masala, garam masala and curry powder. Dissolve stock cube in one cup of boiling water and add to pan. Add cooked chicken pieces. Cook over low heat for 10 minutes. Add jaggery powder and mix. Add thickened cream and red colour. Mix well and cook for 5 minutes. Sprinkle with coriander and serve.