Indian Style Butter Chicken / Shrimp

Chef Jason's most favourite dish in the world is Butter Chicken and this recipe is his personally crafted formula and method to attain this most amazing and blow-mind dish. Be sure to try this recipe and send him a comment on how your dish came out whether you used shrimp, chicken or any other meat as your choice of substitution.

All Spices used in this dish are Available at all supermarkets locally and selected West Indian Marts in USA, UK, Canada or contact them via their Chief Brand Facebook Page to speak with a Sales Rep,

Chef Jason.

Butter Chicken / Shrimp

Yield: 12 Portions

 Ingredients Needed

 Aromatic Seasoning

·         10 Cloves of Garlic, peeled

·         3 Inches peeled Ginger, chopped

·         2 Medium Onions, peeled and chopped

·         6 Pimento Peppers, chopped or 2 Chilis, seeds removed

Chicken Marinade

·         16 Chicken Thighs, deboned, 2 inch pieces

·         1 ½ Tbsp Salt

·         3 Tsp Black Pepper

·         1 Tsp Coriander Powder

·         1 Tsp Cumin Powder

·         1 Tsp Chili Powder

·         1 Tsp Turmeric Powder

·         ½ Tsp Cinnamon Powder       

·         ½ Tsp Paprika

·         6 Tbsp Natural Plain Yogurt

·         2 Tbsp Split Pea Powder

Cooking Ingredients

·         4 Tbsp Butter

·         ¼ Tsp Fennel Seeds

·         ¼ Tsp Whole Fenugreek Seeds (Methi)

·         2 Whole Sticks of Whole Cinnamon

·         ¼ Tsp Whole Cumin Seeds (Geera)

·         4 Whole Cardamom Pods

·         2 Tsp of Coriander Powder

·         1 Tsp Cumin Powder

·         2 Tbsp of Tomato Paste

·         1 Cup Water

·         2 Cups Heavy Cream

·         4 Tbsp of Minced Chadon Beni (Cilantro)

Method

  In a food processor, add the garlic, ginger, onions, pimento peppers and process into a paste. Add a tablespoon of water if needed. Divide seasoning paste into two portions and set aside.

To Season chicken pieces, add salt, black pepper, half of the garlic ginger seasoning paste to it and the rest of the spice ingredients for the chicken marinade. Mix to combine.

In a small bowl, add the yogurt and chick pea mixture and stir to combine. Add this yogurt mixture to the seasoned chicken. With your hands, mix well ensuring yogurt mixture is incorporated well onto chicken.

Let sit for 2 Hrs or up to overnight to marinate.

Place a medium iron pot on high heat.

Add the 4 tbsp of butter and as it melts immediately add the fennel seeds, methi, cinnamon, cumin seeds and cardamom pods.

Toast the whole spices for 30 seconds then add the coriander and cumin powder.

Stir and parch spices for 1 minute then add the tomato paste and cook for about 45 seconds until paste starts to stick to the pot. Pour in the water and cook for 1 minute until a paste like consistency develops.

Add your seasoned chicken pieces, reduce heat to medium temperature, mix and stir thoroughly to combine all the spices and aromatics with the chicken.

Cook for 8 - 10 minutes covered stirring once or twice during this time.

Remove cover, stir in the heavy cream and continue cooking covered for an additional 15 minutes covered.

Remove cover now, stir and allow sauce to reduce by a quarter through evaporation for 5 minutes.

When sauce has thickened up, add the minced chadon beni, taste and season with additional salt and black pepper if desired.  Remove from heat and let sit for 15 minutes for flavors to settle and mingle.

Serve butter chicken with boiled basmati Rice, Rotis or even Naan Bread for a complete meal