Butter chicken is one of those classic Indian recipes that is a hit all over the world. This version, however, is adapted to use-up your leftover Christmas or Thanksgiving turkey. The recipe presented here is adapted from that used in Indian Restaurants (as in restaurants in India). The secret to this extra-creamy version being the addition of yoghurt, milk and cashew nuts (you can, however, omit the nuts for a nut-free version). What’s even better is that you can have it ready in less than 40 minutes.
Prepare time 10 minutes/Cook time 25 minutes/serves 4
Ingredients:
2 tbsp oil
1 large red (or brown) onion, chopped
½ tsp minced ginger
½ tsp minced garlic
2 dried bay leaves
1 tsp ground cumin
2 tsp garam masala
1 tsp red chili powder
2 tbsp butter
Juice from 1 small lemon
2 tbsp tomato puree
120ml (½ cup) cream
1 tbsp natural yogurt
(60ml) ¼ cup milk
300g (2/3 lb) leftover cooked turkey, cut into cubes
¼ tsp ground fenugreek
6-8 cashew nuts, ground (optional)
Coriander (cilantro) leaves, to garnish
Naan bread, or basmati rice, to serve
Method:
Heat 1 tbsp oil in a frying pan over medium high heat then add the chicken pieces. Sprinkle with the ground fenugreek and 1 tsp garam masala. Season to taste with salt and pepper. Fry, stirring occasionally, for 2 minutes, or until the turkey is flavoured with the spices and warmed through. Take off the heat and set aside.
Meanwhile, heat 1 tbsp of oil in a large saucepan over medium-high heat. Add the onions, and fry, stirring occasionally, for 2-3 minutes or until soft and translucent. Now stir in the ginger, garlic, ground cumin, 1 tsp garam masala, red chilli powder, butter and lemon juice. Sauté, stirring frequently, for 2 minutes.
Add the tomato puree, and cook, stirring, for a minute. At this point add the cream, yogurt and milk. Bring the mixture to a boil then reduce heat, and simmer for 3-4 mins.
Stir the turkey into the sauce. Add the ground cashew nuts, if using. Cook for another 3-4 minutes. Remove from heat. Garnish with coriander leaves and serve
