Butter chicken-->less buttery

  1. Butter chicken-->less buttery

    1 hot and fragrant rub recipe (see below)
    2 tbs butter
    2 14oz cans of chopped tomatoes
    1 cup stock or water
    3 1/2lb of lamb/chicken/beef diced or shrimp
    1 handful of chopped mint and cilantro
    1 cup plain yogurt (I used fat free)
    salt and freshly ground pepper
    lime juice to taste

    Curry Paste
    2 inches fresh ginger, peeled
    2 tennis-ball sized red onions, peeled
    10 cloves garlic, peeled
    2 fresh chillies, with seeds
    1 bunch cilantro

    Hot and fragrant spice rub
    2 tbs fennel seeds
    2 tbs cumin seeds
    2 tbs coriander seeds
    1/2 tbs fenugreek seeds
    1/2 tbs black peppercorns
    1 clove
    2 cardamom pods
    1/2 a cinnamon stick
    salt and freshly ground black pepper

    lightly toast all the ingredients in a pan over a gently heat before crushing into a fine powder.

    1. Preheat oven to 325F. Lightly toast the hot and fragrant rub mix and then chop the paste ingredients roughly. Add the rub and paste ingredients to a food processor and puree. In a large casserole dish, fry the curry paste mixture with the butter until golden, stirring regularly. Add tomatoes, stock or water and bring to the boil. Cover with foil and place in the oven for 1 1/2 hours to let the flavors intensify. This is the basic curry sauce.

    2. Fry the lamb(or whatever) in a little olive oil until golden then add to the curry sauce and simmer for an hour or until tender. Sprinkle with chopped cilantro and mint and stir in the yogurt. Season to taste and add a squeeze of lime juice. Served traditionally with basmati rice, I use brown and or serve with whole grain Naan bread.

  2. sounds pretty good bro. I think I'll give it a try.

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