Surat Butter Chicken recipe -professional chefs recipe
A real Butter chicken recipe for that professionally cooked experience at home, inspired by Kevin, Hastings. Its influence comes from the Surti region, north of Mumbai in the state of Gujarati. It has host of whole ground spices and a balance of fresh green herbs. Its low in fat and layers of authentic flavours. Deliciously rich tasty with a creamy texture. Heavenly!
(i) Gently seal and brown the chicken in a tsp of sunflower oil, knob of butter and 0.5 tsp of Gujarati garam curry powder + paprika (optionally add 3 whole cardamom pods too). Keep it on low heat to avoid burning the spices and most importantly conserve the delicate aroma and flavours. Put aside once cooked.
(ii) In a separate heavy based deep frying pan, gently fry the fresh butter masala + tomato purée in the 1 tsp of sunflower oil + all of the butter. After 5 mins add 2 tbsp of water and cook for further 5-10 mins to creat saucey con
(iii) add the sealed chicken into the sauce, warm through and fold in the single cream + ground cashews and adjust the consistency of the sauce with a little water. Cook gently for further 5-10 mins.
(iv) season to taste, and garnish with freshly chopped coriander. Serve with warm buttery naan bead sand fluffy basmati rice.