The recipe we are making today is butter chicken. There is no doubt it will be delicious but it will also take some time. One of the steps to making butter chicken is obtaining and preparing all the ingredients for the marvelous butter sauce. It is a huge part of butter chicken so it’s best to do it right. I have all the steps here to getting a perfect butter sauce started. Of course we will need some ingredients and here they are.
- One and a half cups of canned tomatoes, pureed
- One – two fresh, hot, green chilies
- One tablespoon of peeled and coarsely chopped fresh ginger
- One and a half teaspoons of ground cumin
- One and a half teaspoons of bright red paprika
- 4 tablespoons of unsalted butter, divided
- One teaspoon of salt or to taste
- Half of a cup of heavy cream plus more as needed
- Half of a teaspoon of roasted cumin seeds, crushed
- 4 tablespoons of chopped cilantro
Now we are ready to get started doing some ingredient preparation work. On a cutting board place our green chilies. We are only going to use one today as we really don’t want the dish to be overly spicy, we just want it to be very aromatic. With a sharp knife, start by cutting the stem of the chili off then just chopping it up into a few pieces; throw that into our blender. Next we can take our one tablespoon of peeled and chopped, fresh ginger and add that into the blender as well. Now we can add our one and a half cups of canned tomatoes that have been pureed. We are going to blend this up until it’s as smooth as we can get it. Make sure all of the ginger and chili is blended in well for maximum flavor. Once you have the tomatoes, ginger and chilies nice and smooth just set it aside.
Next we are going to make our wet spice blend. To do this we are going to take our two main spices, which are the ground cumin and paprika and then we are going to add three tablespoons of water to that mixture. We will then stir this up really well and we will be left with a nice wet spice paste. That is now ready and we can set it aside as well. One of the finishing touches on our butter chicken is roasted cumin seeds that have been coarsely crushed. To roast cumin seeds you will need a small amount of them and a cast iron pan. Turn your burner onto medium heat and put on your pan. A cast iron pan isn’t necessary but that’s what I will be using today. When your pan is hot you can add in your cumin seeds. You will be pan roasting them by shaking them around in the pan back and forth about 3 – 4 minutes until they darken several shades and they are giving off a very nice toasty cumin aroma. When they are finished roasting you can just transfer them into a small bowl and let them cool. Now you have everything ready to make the sauce and add the tandoori style chicken into it. You’re on your way to having a delicious dish to serve to your guests.