About a year ago, a group of us from Willow went to India to explore ways for us to learn about and help each other. After a long day of meeting pastors and being inspired by what God is doing in India, everyone is ready for a big meal shared with our partners. I remember stopping at a restaurant and falling in love with an authentic Indian dish. One of those melt-in-your-mouth, smooth-but-flavorful tastes that you never forget - "Butter Chicken"!
So back here in Chicago, I had to go straight to the most authentic and hospitality-stricken Indian chef I know, Shanthi Kumar who has been a faithful member of our church for many years. YOU are going to LOVE this!
Time Required: 60 minutes for prep and cooking. Less if chicken pieces go in without cutting.
Skill Level: Intermediate level.
Total Cost: $40.00
One Caution: Too much of a good thing might not be a good thing. Pace yourself, especially if in India
Ingredients Required (plus blender):
1/2 stick of butter
1/4 c of olive oil
3 bay leaves
1 tsp Fennel seeds
1 tbsp garam masala
1 medium onion, chopped
3 ripe tomatoes and a 1/2 cup of cashews, pureed in 1 cup of coconut milk and 1 cup water
1 tbsp coriander powder
1tbsp of chilli powder
1tsp of cumin powder
1tsp of turmeric powder
1 c coconut milk
2 c water
21/2 lbs of chicken thighs cut in small pieces
Option: can add a full stick of butter and skip oil.
Add one ingredient at a time and fry after melting the butter and oil.
After adding the chicken, cook in low fire for half hour until chicken is done and the gravy thickens.
Eat with rice or Indian flat breads.
By Saray Rodriguez Noverini