Finally, Hector presents the much promised Butter Chicken as inspired by watching Parveen’s Sunday morning TV programme. The Base Sauce of Tomatoes, Garlic and Green Chillies was cooked back in February, the day I first attempted Tandoori Chicken. That batch was frozen and kept until today. Soup.
On defrosting I wondered why I had even bothered, not my style of Curry. Ah, it’s Marg’s favourite.
Today, Chilli Powder, Salt, more Chillies, Cream, and of course half of the shown Butter, would be stirred in. According to Parveen’s programme, Butter Chicken is best cooked with Tandoori Chicken, I cannot say this is what I have witnessed in the years of watching Marg devour this Dish. The Tandoori Chicken was prepared as before, however, a Curryspondent suggested I place the coated Chicken on a rack to ensure efficient cooking all round.
So I did. Forty minutes was the time given back in February, just as well I looked, after half an hour, the Chicken was nearly cremated. Twenty five minutes next time, or less. More supervision required.
The – Tandoori-style Chicken – was still edible, like Hector, Marg enjoys burnt extremities. This would set the limit.
Tomato Soup – is what I had before adding the Chicken. With the Cream it was as good as any Quality Brand, that’s one for the future. Once the Butter was added the Masala, a term I use for the first time, was transformed.
The unsightly – red – was toned down, the Masala began to thicken, more-so when the lid was removed. This actually looked quite decent, it needed an Interesting Vegetable. In went the Mushrooms. Behold:
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Butter Chicken
Whilst the Chicken was rapidly cooking, the White Chapatti Flour was mixed with Eggs and Water to create a pliable Dough. Ghee was spread across in the time honoured manner, writes Hector who has only done this once previously. I made Dough-balls of varying sizes, experimentation is the name of the game.
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The Tawa would finally be given its first test on Fresh Dough. I have tried in the interim frying my Parathas on a dry Tawa, there clearly needs to be at least a film of Butter.
As soon as I started the smaller Paratha I knew I was on to a winner. It did all it should, the Layering and Flakiness became very apparent, a hint of a – Swirl. The second larger piece of Dough responded even better. Should I go for even larger and thicker?
Paratha
Definitely – oily – the Parathas were dabbed, much better. If Hector can produce a decent looking Paratha, then why can’t – every – restaurant?
Leftover Basmati with Peas was served as a back up, just in case the Bread was not edible.
Marg declared the Tandoori Chicken element to be good enough to eat. Lemon – was an observation. I did not hold back on the Lemon Juice in the marinade. She liked the – burnt bits – as I expected she would. The – Richness & Thickness – of the Masala impressed, this was a viscous Masala. The Spice Level was only – moderate – which surprised given how many Chillies had gone in.
This Curry was far from – Bland.
The last photos summarise the meal: the solitary scrap and the Flakiness of the Paratha should be visible, Margs’s dish wiped clean is proof she had not been condescending in her praise of Hector’s attempt at – Butter Chicken.
If, and it’s a big – if – I make Butter Chicken again it will be with Raw Chicken in the second phase of cooking.
Next up: Lamb Chops and Naan. Don’t hold your breath.