As you were able to read in one of my previous posts about making curry in the weekends, I am a big fan in winter time of taking a decent amount of hours to create something nice on the table while the weather outside is not bringing you a lot.
In that post then it was a Rogan Josh which is based on a lamb dish, but also it doesn't have that big of amount of veggies in there. I felt like I needed some more veggies as a base because you know...it is winter and we can all use some extra vitamines in there.
So one of the next recipes that I found was a butter chicken recipe coming from the channel 'Get Curried' which has an awsome way of explaining what you need to do if you are a n00b in curry land.
Now I take recipes a bit as a guidance and also don't really follow instructions on amounts on that. It doesn't always turn out as I had wanted because I didn't follow the recipe, but sometimes it turns out a lot better actually even.
The first thing to start to do is marination your chicken. I got chicken from the local Turkish store because they are a lot cheaper than supermarket chicken, and also because they buy their chickens locally and they are still alive in the morning when you drop by. It is more fresh and cheaper, so only winning if you ask me.
Marinating the chicken at room temperature with garlic, ginger (they say paste in the recipe, I just grate the ginger) and tons of pepperpowder. Leave it there for at least 20 minutes, but lazy as I am I left it for like an hour. No worries about that, that just enhances the flavour.
After that you bake the chicken in a pan with some oil, and once you have baked it on all side you take it out of the pan again.
Then it was time to go for the gravy. That is where all of veggies come in. I just took a random amount of overripe tomatoes (gotten at the supermarket where they don't have that many customers, so the tomatoes are old and just get riper and riper) and also a decent amount of onion and garlic.
Baking all of that into a base juist in veggie oil that that is where I started to free hand for a bit. Adding in ofcourse some garam masala, but I also took some fennel powder, some ginger powder, some sugar, red chili powder and turning it all into a nice blend mush and tossing it into the big blender to make it a thick liquid.
Then came the new feature for me. In the get curried video they strained the curry through a strainer to make it even more creamy. So I needed to try that as well. Because of this the tomato seeds and skin get removed making it even more juicy and more creamy.
I don't know how anyone does this without turning your kitchen into a disaster bomb, but that always happens to me. Ow well.....
After adding butter and yoghurt into the creamy liquid that is when the real result comes up. Adding even more garam masala to finish the taste and also some cilantro leaves and a bit of additional yoghurt to top it off for the eye, that is when it is ready to go.
From my previous curry sessions I had some left over dough from the naan that I made from the Rutgerbakt recipe and this was also ready to go.
The only change I made on the naan (you gotta make the changes to make the recipes better right?) is that I added the garlic and the cilantro after baking the bread. Last time I noticed that the garlic was a bit burned and I wasn't too fond of that.
This time adding it after the baking was just perfect.
So.... another weekend day of taking the time for food was again a huge succes.
What is your favorite curry to make and where can I find the recipe??
