Indian Fish Fingers (well sort of)
Also known as butter chicken this isn't for the faint hearted - a sauce that's rich and has a wonderful creamy, smooth texture as well as having the iconic funky red colour. There are so many different ways to cook this dish and you can change the recipe to make it more healthy if you choose, but on the few occasions you will eat this I believe it's better to indulge a little and go for flavour.
I have found that most other recipes tend to marinade the chicken in a tandoori type marinade and add the cooked chicken to the sauce. For me the important bit about this dish is the sauce and getting the colour and texture right. The vibrant red colour comes from a mixture of bright red tomatoes and the kashmiri chilli powder and not from food colouring so I focus on this and not on marinading the chicken. If you do want to marinade your chicken then follow my chicken tikka masla recipe for the chicken marinade.
This dish is always finished off with fenugreek which gives it its characteristic flavour (and splash of cream and a secret spoonful of butter...shhhhh!). Some people prefer a slightly sweeter version so the option to sweeten it up with sugar or honey is there, but for me I like the sweetness to come from the cassia bark which balances the richness of the butter and the acidity of the tomatoes perfectly.
To buy the main ingredients for my Makhani, check out my curry kit here.
A wonderful dish that needs very little else apart from to be dished up with a small bowl of Bsmati rice - just perfect
|Typical values*||per Serving|
|of which saturates (g)||3.5|
|of which sugars (g)||2.1|