I had a lot of fun making this yesterday from @Yorky's recipe Hot Butter Chicken. Here is how it turned out:
Photographed yesterday in daylight
I followed the recipe pretty well to the letter except that I substituted a tin of crushed tomatoes for the fresh tomatoes and rather than sieving them I blitzed them with a stick blender. I also sprinkled some kalonji seeds over the finished dish, as much for appearance as anything else. I also added a teaspoon of cornstarch (dissolved to a paste in water) to the yoghurt to stabilise it and prevent splitting. @Yorky had warned me that this could be a problem.
The verdict
Although the title says ‘Hot’, I didn’t find the dish to be very hot. The heat is tempered by the yoghurt (or cream if you use that). But obviously it will depend on the strength of your dried chilli. I used small dried chillies which I regard as quite hot. But they are rather tiny chillies so perhaps I should have used more.
I found the recipe slightly complicated to make but that is probably because I’m used to making curries in one pan and this recipes calls for two. I’m not sure what would happen if the tomatoes were added directly to the chicken rather than being cooked separately at first. I may experiment with when I make the dish next time!
The final stage when the yoghurt is added is wonderful because the fat from the butter starts to rise to the surface (exactly as it should ), giving the dish its appetising appearance.
This is a great recipe and I will most certainly be making it again. Thankyou @Yorky!
Photographed yesterday in daylight
I followed the recipe pretty well to the letter except that I substituted a tin of crushed tomatoes for the fresh tomatoes and rather than sieving them I blitzed them with a stick blender. I also sprinkled some kalonji seeds over the finished dish, as much for appearance as anything else. I also added a teaspoon of cornstarch (dissolved to a paste in water) to the yoghurt to stabilise it and prevent splitting. @Yorky had warned me that this could be a problem.
The verdict
Although the title says ‘Hot’, I didn’t find the dish to be very hot. The heat is tempered by the yoghurt (or cream if you use that). But obviously it will depend on the strength of your dried chilli. I used small dried chillies which I regard as quite hot. But they are rather tiny chillies so perhaps I should have used more.
I found the recipe slightly complicated to make but that is probably because I’m used to making curries in one pan and this recipes calls for two. I’m not sure what would happen if the tomatoes were added directly to the chicken rather than being cooked separately at first. I may experiment with when I make the dish next time!
The final stage when the yoghurt is added is wonderful because the fat from the butter starts to rise to the surface (exactly as it should ), giving the dish its appetising appearance.
This is a great recipe and I will most certainly be making it again. Thankyou @Yorky!
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