Butter Chicken – the weeknight version

Butter chicken is one of those curries that won’t scare those opposed to heat and is great for kids. Not a chilli in site!

While curries are a bit famous for taking a very long time to cook – this version is actually quite quick (on the table within 40 minutes, including preparation) and doesn’t require going to the supermarket to purchase 10 different kinds of spice.

It’s a bit of a cheats version – but don’t let anyone make you feel guilty for that! This uses a store-brought mild curry paste. Some brands of these are better than others. I find Sharwood to be superior and the flavour is really fantastic. It’s all fine to spend a bit of time on the weekend grinding up your own curry paste, but it’s not something for during week.

You’ll notice that the quantities are enough to feed a small army – and that’s because I was cooking it not only for our dinner, but also as additional meals for my dad to put in his freezer.

So, why not cook a large batch – serve it up for dinner, then pop the rest in an air-tight container for the freezer. It’ll give you a night off when you can’t face cooking.

Butter Chicken

• 3 heaped tbs of mild curry paste (Sharwood is my prefered supermarket variety – but there are fabulous ones at Indian supermarkets)
• 2 large red onions, finely diced
• 3 cloves of garlic, finely chopped
• 2cm nob of ginger, finely chopped
• 1 tbs of dried ground coriander
• 2 tbs of tomato paste (this is a key ingredient, not only for flavour, but colour as well)
  
• 2 kg of chicken thigh fillets, chopped into 2cm cubes
• 500ml of thickened cream
• 1/2 a cup of water
• 1 large handful of chopped, fresh coriander (optional)

Method

In a large, heavy-based saucepan add the paste, onion, garlic, ginger, tomato paste and dried coriander and cook until the spices become fragrant, about five minutes. If they start to burn and catch on the bottom of the pan, add a little water.

Add the chicken and cook over a medium heat, stirring regularly, until the chicken’s juices start to loosen the mix. This will take 5-10 minutes. Add the water and the cream and stir well. Allow to simmer over a low heat for about 10 minutes, or until the chicken is cooked and the curry is a lovely, rich orangey colour. Add the coriander, if using. and season to taste with salt and pepper.

Serve with basmati rice and pappadums or naan bread, if you have it handy!

My Groovy Kitchen Tunes track choice for the cooking of this recipe would have to be something warm and comforting, just like this dish. As soon as this song comes on, I can’t help but smile, which is how I feel when I put the first fork full of butter chicken in my mouth. The Temper Trap is my new absolute favourite band right now, in and out of the kitchen! Their album Conditions was a big feature of the playlist at our engagement party in May. Their incredible – as is this song – Fader. Have a listen!

Delicious Dal

I’m not really in to vegetarian food – but this dal is really something else. It’s filling, comforting and full of beautiful flavour and spice. You get all of this, and it’s quick and easy too.

Dal is the Indian word for pulses, as well as the finished dish. Chickpeas and other beans are also popular for this style of curry.

This dal is very mild – so if you like heat – add more chilli to taste.

RED LENTIL DAL

• 3/4 cup of red lentils
• 3 cups of water
• 3 thick slices of ginger
• 1/2 a tsp of turmeric
• 1 tbs of olive oil
• 2 cloves of garlic, finely sliced
• 1 onion, finely diced
• 1/2 a tsp of whole grain mustard
• 1 tsp of ground cummin
• 1 tbs of coriander root, finely shopped
• 1 green chilli, finely chopped
• The juice of half a lemon
• 1/4 of a cup of coriander, roughly chopped

Method

Put the lentils, ginger, turmeric and water in a saucepan and bring to the boil. Reduce the heat and simmer for 20 minutes until the lentils are tender. Stir occasionally to ensure they don’t stick.

Heat the olive oil in a frying pan add the onion, garlic, mustard and a good pinch of salt and pepper and cook over a medium heat for five minutes. Add the cummin, coriander root and chilli and cook for two minutes.

Add the cooked lentils to the frying pan and stir through. Add a little more water at this point, if the mixture is looking dry. It should be like a thick soup.

Reduce the heat, simmering gently for 5 minutes, then add the lemon juice and fresh coriander. Serve with some nice naan bread or pappadums.

This makes a lovely lunch dish. I take it to work and have it with a nice dollop of natural yogurt. It also freezes nicely too.

Enjoy~

Lisa