Dinner tonight was quick and easy.
The recipe for Butter Chicken (Christine Smart)
comes from a Cookbook titled
“Apples Under the Bed” Recollections and Recipes from B.C. Writers and Artists.
I bought the cookbook in a little Thrift Shop. Brand new for $1.00.
I bought it because of the title.
Unlike most curries that take a long time to make, especially Butter Chicken,
which needs to be marinated. this one is very quick.
This Butter Chicken was ready in an hour from start to finish.
In fact if I hadn’t made some adjustments,
it could have been ready in less than half an hour.
Adapted from Christine Smart’s Butter Chicken found in
“Apples Under the Bed – Recollections and Recipes from B.C.
Writers and Artists”
I made a few changes.
NOTE: Highlighted in RED indicates original recipe.
Recipe called for chicken breasts, boneless cut into 1″ pieces.
I used 6 drumsticks, which I skinned.
Melt 1 tablespoon butter in heavy skillet (with lid)
and saute a small chopped white onion (not in original recipe) .
When soft, add 2 to 3 minced garlic cloves,
4 black cardamom pods, 1/2 teaspoon paprika, 1/4 teaspoon cayenne
pepper ( or more to taste), 1 teaspoon coriander, 1 teaspoon
ground cardamon, 1 teaspoon cumin and 1 teaspoon garam masala
Salt and Pepper.
Add the chicken, cook for a few minutes, turning to coat with
spices. Add about one cup of chicken broth (original recipe used
water) , and a squirt of tomato paste. Cover and simmer until
chicken is tender. Less time if using chicken breasts.
Add about 1/2 cup of cream. (More if you prefer).
Top with some chopped cilantro (not in original recipe) and serve