Butter Chicken

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Easy Butter Chicken

           I developed a liking for butter chicken since I have tried it in an Indian restaurant years ago.  I once experimented on making it from scratch using the authentic Indian spices and ingredients that are available from the Asian shops. The taste wasn't too bad but I found it to be too complicated to make then.  So I started using the home brand bottled stuff if I feel like eating butter chicken. But to be honest, the taste is not as good as the one that I made from scratch and so much different from the one you order from the restaurant.  So, I decided to experiment on using simple recipes. The main spice ingredient "garam masala" can be easily found in major supermarkets and combining it with tandoori paste or even  yellow curry paste will create a good spice for your butter chicken.  So here's my version of butter chicken which was based on trial and experimentation "In the Knight Kitchen." I was pleased with the results.

   

Ingredients:

1 Kg Chicken Breast Fillet

125 g butter

1 tbsp garlic, minced

1 medium size onion, sliced

1 can of Heinz Condensed Tomato Soup (if not available, please use 1/3 cup tomato paste)

300 ml cream

100 g natural yoghurt

2 tbsp oyster sauce

1 1/2 tbsp garam masala

2 tbsp tandoori paste (in the absence of tandoori paste, you can use 1 1/2 tbsp yellow curry)

1 tbsp salt
1/2 cup cashew nuts

A pinch of pepper

Method:

Melt butter in a sauce pan. 

Sautee garlic and onions in butter for about 2 minutes.

Add the chicken and add the curry paste and the garam masala.

Stir the chicken well and sautee them for another 3-5 minutes.

Add the salt and oyster sauce and occasionally stir the chicken.

Add the condensed tomato soup and let it boil. 

Reduce the heat and let it simmer until the chicken is about tender.

Add the cream and the yoghurt and simmer until the chicken is cooked.

Add the pepper and cashew nuts.

Serve it on cooked basmati rice.

Garlic Chicken (or Pork) With Soy (Chicken or Pork Adobo)

      Filipino Style Adobo

Adobo is a common Filipino food originated from Spain and it is widely adopted in Latin America and some of Spain's colonised countries like the Philippines and Portugal.  Its basic ingredients are lots of garlic, soy sauce and vinegar and has to be marinated for at least half  an hour to an hour to get a  good flavor.  The Filipinos have several versions of this dish, but because its so simple and so easy to prepare, you can have delectable dish with minimal preparation time.  I love my mother's version of Adobo. Although I have made my own twist to it to incorporate whatever healthy and available ingredients I have in the kitchen.  My husband even learned to cook this dish as he finds it easy to cook. He also likes it as it is very yummy. Whether you use chicken or pork or even both, the dish is so perfect to be eaten on top of a steamed rice or fried rice.  

Adobo according to Wikipedia, was employed initially as a method of food preservation, but recently with the advent of refrigeration, it became a good method to give flavoring to the food. The other versions of Adobo included the addition of oregano and paprika, but my home-made recipe uses only a few ingredients.  Here it is:

Ingredients:

1 Kg chicken or pork

1/2 Cup of Soy sauce

2 tbsp garlic, minced

4 bay leaves

1/3 cup vinegar

1/4 cup cane sugar (or honey)

1 tbsp pepper

Method:

Combine all the ingredients except the chicken in a large bowl.

Add the chicken and stir to coat.

Marinate for at least 30 minutes. 

Transfer the chicken mixture into a deep sauce pan.

Bring to boil at high heat. Let it simmer for 5 minutes then reduce the heat and let it simmer for another 20 minutes. Stir the chicken occasionally.

Reduce the sauce to taste and preference (The more the sauce is reduced, the stronger the taste becomes).