Ultimate Butter Chicken
Admit it you’re drooling just thinking about it! There are several different techniques how to make this recipe. This is the one I’ve settled on and highlighted below the important details you’ll need to pay attention to.
- Marinade the chicken 4 hours to overnight in the fridge.
- Make the sauce the day before. The melding of the ingredients elevates this dish one step higher.
- Simmer!! Don’t boil the bejesus out of it. If you’re of English or Scottish descent this part might be hard to do. 🙂
If you have something like a high end blender you can just pulverize the sauce and skip the sieve. I find that process messy and annoying anyway.
Professional Tip: Blanch Your Tomatoes
This is process is especially important to keeping this dish as red as possible and it also helps during the sieving process. Keep in mind the skin is bitter anyway, you don’t need it.
Blanching is a heat-and-cool process. It stops or slows natural enzymes in the tomatoes that could cause loss of flavour and colour.
- Fill a pot with water; bring water to boiling.
- Using a sharp knife, cut a shallow X on the bottom of each tomato. This encourages the skin to split during blanching so you’ll be able to slip off the skin easily with your fingers once the tomatoes have cooled.
- Working in 1-pound batches, immerse tomatoes in the boiling water.
- Cook for 30 to 60 seconds or until the tomato skins split open.
- Using a slotted spoon, transfer tomatoes to a large bowl of ice water.
Fun fact: I had no idea this dish was created in the 50’s! I always imagined this recipe was inspired back in the day when camels and flying carpets was the only source of transportation. There probably is a reason I won’t do very well on Jeopardy!