Butter Chicken, with tweaks to cater to the palate of the region, has been embraced by children across South Africa. For our children, it’s memories of a happy childhood that makes Butter Chicken tick.
The process to prepare this Butter Chicken might seem lengthier than other recipes; soaking the chicken in bicarb helps to soften the meat and smoking it with charcoal gives it an authentic flavour profile.
I recommend leaving the chicken to simmer gently in the sauce – the result is vibrant and complex, and the chicken is perfectly tender in its velvet, smooth, earthy sauce.
SERVES 6
1 kg chicken breast fillets, cut into cubes
1 Tbsp vinegar1 tsp bicarbonate of soda
3 Tbsp butter
1 heaped tsp cumin powder
1 heaped tsp coriander powder
2 heaped tsp chilli powder½ tsp turmeric powder
1 heaped Tbsp Red Masala Paste (page 135)
1 tsp salt
1 round charcoal½ tsp sunflower oil
3 cups milk
1 cup fresh cream
2 Tbsp cornflour (Maizena)¼ cup water
1 heaped tsp Green Masala Paste (page 135)Chopped fresh coriander to season and garnish (optional)
1 Place the chicken in a glass bowl. Mix the vinegar and bicarbonate of soda and rub into the chicken.
2 Set aside for 30 minutes, then wash well and drain.
3 Add the butter to a pot and melt over medium heat.
4 Add the chicken and stir well until the colour starts to change.
5 Add the powdered cumin, coriander, chilli and turmeric, as well as the red masala paste, and lightly braise for 2–3 minutes, then add the salt.
6 Leave to cook over low heat until any liquid has evaporated.
7 At this stage, prepare 1 round of charcoal by heating it over an open flame until it burns red.
8 Place the charcoal into a heatproof container and nestle the container in the pot with the chicken.
9 Pour the ½ tsp sunflower oil over the charcoal and it should immediately begin to smoke.
10 Cover the pot with its lid and set aside for a few hours, but preferably overnight.
11 Remove the container with the charcoal and reheat the chicken over low heat.
12 Stir in the milk and cream. At this stage, the sauce will look fairly watery and not mixed into the chicken and its spices.
13 Continue cooking on low for about 30 minutes.
14 Mix the cornflour and water until it resembles a paste or slurry.
15 Gently pour the cornflour slurry into the pot, stirring well. The sauce will now begin to thicken.
16 Continue cooking for 15 minutes until the chicken has softened completely and you have a thick, rich sauce.
17 Just before serving, add the green masala paste and mix well.
18 Top with chopped fresh coriander (if using) and serve with Garlic Naan and rice
