One of the things I miss about living in Toronto is getting the quarterly LCBO magazine, Food & Drink. The recipes are some of the best I’ve ever tried, including this Butter Chicken.
Seriously, this is a dish that you’ll want to break out when you really want to impress. It looks like it’s complicated, but really it’s just the same ingredients added repeatedly at different stages of the process. Especially a garlic-ginger purée that’s super easy to make and can be frozen for other uses.
I made this for the latest Monday Night Supper Club potluck, which happened to be on Halloween. I dressed up in a beautiful sari I received as a gift and went East Indian style! Lori Andrews over at The 10 Cent Designer made this Cucumber Dill Salad that went perfectly.
Butter Chicken – Slightly adapted from LCBO Food & Drink Holiday 2008 Amaya Restaurant Toronto
Combine and let marinate for 20 minutes:
lb./454 g chicken or 1 block/454 g extra firm tofu
1 tsp ginger puree (recipe below)
1 tsp garlic puree (recipe below)
1 1/2 tsp cayenne pepper
2 tbsp lemon juice
1/2 cup plain yogurt
1/4 tsp garam masala
If using chicken, bake at 425 F for 10-12 mins.
In a large pan combine and let simmer (med-low heat) until tomatoes are breaking down (about 25 mins):
1 can (2 cups/16 oz.) diced tomatoes, juices reserved
2 tsp ginger puree
2 tsp garlic puree
2 cardamom pods
1 bay leaf
1 cup reserved tomato juice Continue reading