Butter Chicken or Tofu with Saffron Rice

Tomatoes and spices boiling down.

Sieving the tomato mixture after it has reduced.

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
2 cloves
1 bay leaf
1 cup reserved tomato juice

Puree mixture in a blender/food processor and strain back into a clean pan. Add:
1 tsp cayenne pepper

And let simmer until it begins to thicken (about 5 mins). If using chicken, add it here with all its juices.

Gradually wisk in:
1/4 cup butter, diced
1 tsp ginger puree
1/3 cup whipping cream

Let simmer another 5 mins. If using tofu, add it in now as well as:
1/2 tsp garam masala
2 tsp sugar
Salt to taste

Can be stored in fridge for up to 5 days or frozen. Tastes excellent the next day after the flavours have had time to fully incorporate!

Saffron Rice

1 cup basmati rice
3/4 tsp saffron threads
2 Tbsp butter
3 cardamom pods
3 cloves
1 cinnamon stick (or 1/4 tsp ground cinnamon)
1/2 cup milk
1 1/4 cups boiling water
salt to taste

Rinse rice well then soak for 30 mins and drain. Soak saffron threads in 2 tbsp milk. Heat butter in a pot with cardamom pods, cloves and cinnamon stick. Add rice, milk, boiling water, salt and saffron. Cover and cook until all liquid is absorbed (15 to 20
mins). Fluff with a fork before serving.

Ginger and/or Garlic Puree

10 cloves garlic
2″ piece fresh ginger
1/2 tsp salt
3 tbsp olive oil

Process garlic and/or ginger in a food processor until smooth. Freeze for up to 3 months.

Happy Cooking!
Jacinthe

Tags: basmati, bay leaves, butter, butter chicken with tofu, butter tofu, cardamom, cayenne, chicken, cinnamon, clove, garam masala, garlic, ginger, Indian cooking, milk, rice, saffron, tofu, tomato, whipping cream, yogurt