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Butter chicken naan1/17/2024 ![]() ![]() ![]() Double check that the dough is no warmer than baby bottle temperature, then add the yeast mixture to the large bowl. Using a wooden spoon, stir in the atta flour. Add the yoghurt, salt, and rest of the sugar to the butter water.Add boiling water and stir til the butter is melted. Cut the butter into pieces in a bowl large enough for the dough to triple (I use a large casserole dish).In a small bowl, add the yeast and some of the sugar to lukewarm (do the baby’s bottle test on your wrist).melted butter, for drizzling (optional).Recipe from: MasterChef Australia's Jimmy Seervai from his Arta Wholemeal Flour website. You can’t have Indian curry without some naan, so I thought I’d stick with Jimmy’s recipes and try my hand at making my own. After smelling and tasting all of the spices to try and work out which seemed to be dominating my dish, I am fairly confident that it was the garam masala - so next time I would try making the butter sauce without this spice (as there is some already in the tandoori marinade for the chicken) and see if this improves the flavour. I thought it may have been the ground mace (as I couldn’t find blade mace, but I had only added a small pinch of this). Garnish with green chillies, fresh coriander and cream. Sprinkle over garam masala, Kashmiri chilli powder and dried fenugreek leaves.Add the honey, followed by the tandoori chicken and drippings. Return sauce to pan and cook over low heat. Once cool, blend to a puree to make a smooth sauce.Add tomatoes, tomato puree, stock and salt and simmer, stirring, occasionally for 5 minutes.Add ginger paste, green chillies, cardamom, mace and cashew paste and fry for a further 2 minutes. ![]() For butter sauce, heat oil in a frying pan over medium heat, add onion and cook until translucent.Grill for 8-10 minutes, brush with oil, turn chicken over and grill for another 4-5 minutes until the chicken is cooked. Preheat oven grill, and place chicken on the grill rack, with a tray underneath to collect the drippings.Coat chicken with marinade and refrigerate for 3 hours or overnight. For tandoori chicken, add all ingredients for marinade except oil to a bowl and mix well.Green chillies, fresh coriander and cream for garnishing.1 teaspoon ginger paste, minced on microplane.1 teaspoon garlic paste, minced on microplane.600g chicken thigh fillets, cut in three.I doubled the recipe and it comfortably served 6 (accompanied by rice and naan). This was a very time consuming dish to prepare as there are so many ingredients and elements! Even though I chopped all of my vegetables before I started cooking, I found that I tried to do too many things at once and should have done some of it the night before (marinating the chicken) and done more before the guests arrived (start the butter sauce and blend it ready for step 5 and 6.) A printable copy of the recipe can be found on the Channel 10 MasterChef website. Recipe from: MasterChef Australia’s Jimmy Seervai from the Season 3, Episode 60 Master Class. When I saw this dish being cooked on MasterChef during one of the Master Class episodes, it looked so good, I’ve been dying to give it a go ever since! Butter chicken and naan bread seem to be the go-to dishes that are ordered, no matter how many people are dining with you and what their tastes are like.īutter chicken has always been something I’ve wanted to learn how to make from scratch, as the sauces you can make from a jar always seem to leave something to be desired… If you’re anything like me, you judge your local Indian restaurants by the quality of their butter chicken and their naan bread - because generally, if they can get that right, the rest of their menu is usually pretty good also. ![]()
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