#everyfuckingnight Butter Chicken

What I’m going to give you here are the bones of the recipe – you need to add some stock if you’re cooking it on the stove-top and maybe if you’re slow-cooking it. I don’t add any more chilli than is in my fancy-bought-at-a-market garam marsala because 5,000 children mean 5,000 variants of chilli tolerance, so by all means, add away.

Anyway, it’s delicious and really very straight forward. Get to it. Make your #everyfuckingnight a winner.

#everyfuckingnight Butter Chicken
 
Delicious and easy
Author:
Recipe type: Dinner
Cuisine: Indian
Ingredients
To marinate the chicken
  • 1 kg chicken (I have used thigh fillets in a stove-top version and three marylands in a pressure-cooked version)
  • 1 ½ cups Greek yogurt
  • 2 tbsp lemon juice
  • 1 ½ tbsp ground turmeric
  • 2 tbsp garam masala
  • 2 tbsp ground cumin
For the sauce
  • 115 g butter
  • 2 yellow onions, diced
  • 4 garlic cloves, crushed
  • 3 tbsp fresh ginger, grated
  • 1 tbsp cumin seeds
  • 1 cinnamon stick
  • 2 tomatoes, diced
  • salt to taste
  • (If cooking on the stove-top ⅔ cup chicken stock)
To finish
  • 1 ½ cups cream or sour cream or yoghurt
  • 3 tbsp almond meal
  • Fresh coriander
Instructions
The marinade
  1. Smoosh everything together and marinate for as long as you've got - at least a couple of hours
The sauce
  1. If you like you can brown the chicken but really, who has the time or energy for such nonsense
  2. Melt the butter and add the onions. Saute for a couple of minutes
  3. Add the garlic, ginger, cumin seeds, cinnamon stick and tomatoes and cook for a few minutes
  4. Add the chicken AND all the marinade
    If using a slow cooker put the lid on and set on high for, I don't know, four hours? Or low for eight? It's impossible to destroy food in a slow cooker, you know your machine, do what you think best. Add a splosh of stock if you so wish but I find I always over water things in the slow cooker
    In the pressure cooker, on highest setting for 45 minutes for marylands, 30 for chicken with no bones
    On the stove add the stock and simmer for about 30 minutes
The finish
  1. Once cooked, add the almond meal and cream and cook for another 10 minutes or so
    In the pressure cooker I take the chicken out, set the machine to reduce, add the meal and cream and reduce for 15 mins. (Just stir through yoghurt at the very end in this case otherwise it will split.)
  2. Serve with fresh coriander, chutney and cucumber raita

 

Onward!

Laab

In some very exciting news I have teamed up with Mrs Woog for a podcast we have ingeniously called Woog & Berry. Stay tuned, we should be going live in early December. Such a development!

The start of laab, a Thai pork mince salad, for #everyfuckingnight.
The start of laab, a Thai pork mince salad, for #everyfuckingnight.

In our first episode we talk about #everyfuckingnight and just how many things you can do with mince. Preferably we steer clear of 70s favourites of curried mince but embrace the rissole. I of course had to go all show pony and talk about this Thai mince, properly referred to as Laab.

It is an absolute snap to make and oddly enough all of my kids eat it. Granted I can not guarantee all of yours will but it is damn tasty and even if they have a bowl of cereal for dinner again you get something good down your gullet.

Laab
 
Pork mince tossed with fish sauce, lime juice, lots of herbs and chilli
Author:
Ingredients
  • 500g minced pork
  • 4 limes, juiced
  • 1 French shallot/red shallot/eschalot/whatever you call it in your state or country, finely sliced
  • 2 spring onions, finely sliced
  • half a bunch of coriander, chopped
  • 5 sprigs of mint, chopped
  • 3 tbsp fish sauce
  • 2 tbsp uncooked jasmine rice
  • chilli flakes to your personal preference
Instructions
  1. Heat a wok and add the uncooked rice. Toast until browned and then coarsley grind
  2. Sprinkle a tablespoon of the lime juice over the raw mince and set aside while you get everything else ready
  3. In a bowl combine all the other ingredients including the toasted rice, have a taste and balance out the flavours if needed
  4. In the wok fry off the mince with no oil and toss until cooked through and quite dry
  5. Combine the fish sauce mix with the mince and again, taste to check there's a nice balance between the fish sauce, lime and herbs
  6. Serve with rice or salad. (I quite like the idea of a Thai sang chow bow with it served in iceberg lettuce leaves.)

 

Onward.

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