C46 Butter Chicken

This has been adapted from my own traditional and BIR recipes together with other influences to produce a truly delightful mild/medium curry. The recipe in "50 great curries of India" from Camellia Punjabi was one of the influences. Lemon/lime juice, almonds and methi are commonly found in traditional recipes but evaporated milk is my own adaptation to give what I consider to be a nice and different BIR touch. Delicious! There is another version of this called Chicken Makhani.

Ingredients

For 1	Continued...
2 tbspn oil	1 tspn tandoori masala (see note 2)
1 tspn garlic	½ tspn garam masala
1 tspn ginger	½ tspn methi (see note 3)
1 tspn red chilli	½ tspn chilli powder
2 tbspn ground almonds	1 portion c41 pre-cooked chicken tikka
1 tbspn tomato purée	¼ tspn salt
300 ml c46 curry base sauce (see note 1)	30 gm butter
1 tspn c41 curry powder	2 tbspn evaporated milk
	1 tspn lime juice (see note 4)

Preparation

Crush the garlic.
Grate the ginger.
Deseed and roughly chop the chilli.
Chop the butter into pieces and keep in the fridge until ready to use.

Cooking - 8 min

Using a low to medium flame, heat the oil in a wok or heavy pan and fry the garlic, ginger and red/green chilli for about 30 seconds.
Stir in the ground almonds and cook, stirring constantly, for 1 min.
Stir in the tomato purée and 40 ml of c46 base sauce and cook, stirring for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
Increase the heat and stir in the c41 curry powder, tandoori masala, garam masala, methi and chilli powder and cook, stirring constantly for 30 seconds, adding a little c46 base sauce if needed to prevent drying and burning.
Stir in the c41 pre-cooked chicken tikka, 80 ml of c46 base sauce and salt and cook for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
Reduce the heat and add the butter, stirring until melted.
Add the evaporated milk and cook, stirring regularly, for 1 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
Reduce the heat to low and stir in the lime juice and cook for 1 min.

Serving

Serve with rice and garnish with a little freshly chopped coriander.

Notes

(2) Dilute the 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.
(2) Tandoori Masala spice mix can be purchased at some supermarkets and any Asian outlet (note that this does contain some red food colouring).
(3) Kasuri Methi is dried fenugreek leaves and can be purchased at some supermarkets and any Asian outlet.
(4) Lemon juice could be used instead of lime.

The main ingredients

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The finished meal

Tandoori Masala

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Methi

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