Hi beauties! Today there will be no beauty-related post. I’ve been married for almost 2 years, and nope I’m by no means a good cook. Cooking is something I recently tried after tying the knot :P. Before I’m married my mum’s the one who always does the cooking and I had so little interest whenever she’s doing her magic in the kitchen. Once I’m married it’s time to start learning and kick those stove a good start. My first few attempts *ahem by few i mean A LOT!* were disastrous LOL. To think that I never hold frying pan in my whole life.. oh well I guess you can imagine it yourself and I’ll spare the gore details out mwahahaha.
So I was thinking I should get out of my comfort zone and start trying out new dishes. Mind you the recipes I’ve tried so far were the easy peasy ones, no nifty crafty complicated stuff yet.
I’ve been craving for Indian butter chicken for quite a while. The main ingredient, garam masala, was not readily available in where I live. Oh, I live in the jungle if you’re wondering. When I scored myself a bottle of garam masala I was set to make some butter chicken right away. I found this recipe on Edible Garden, but I made little changes here and there to my liking. Here it goes..
- 250 gram boneless chicken, cubed (about 3cm each)
- 3 onions, minced
- 1 tomato, pureed
- 1 tbsp tomato sauce (I used my local ABC tomato sauce)
- 1 tbsp butter (I used Anchor salted butter)
- 1 tbsp of minced garlic
- 2 tsp coriander powder
- 2 tsp chili powder
- 1 tsp garam masala
- 1 cup of milk
- 3 tbsp cream
- pinch of salt
- 1/4 tsp turmeric powder
- small bunch of cilantro
- a dash of ground blackpepper
- Heat the butter in a pan, add minced onion and garlic. Fry until fragrant.
- Add coriander, chili, turmeric. Add a pinch of salt. Fry further.
- Add tomato puree and tomato paste. Cook until bubbles form.
- Throw in milk, cilantro and chicken. Turn the heat to medium, leave until the chicken is soft. Stir occasionally.
- Add garam masala and cream, then add ground blackpepper as much as you like it. Cook for another 2-3 minutes or so.
- Serve it hot on top of basmati rice.
Okay so my version was a lot more spicier just because I like it that way. The original recipe only calls for a teaspoon of garlic not a tablespoon, and only a teaspoon of chili NOT two lol. I add in the blackpepper for a slightly smokier taste.
Overall the dish was scrumptious! My husband actually had a second helping *ahem* and it cures my craving for butter chicken.
So what should I try next? I’m all ears!