Category: Indian

Maldives Butter Chicken

We had this delicious Indian classic at Constance Halaveli in the Maldives. Butter Chicken is one of our go-tos whenever we crave Indian food and this recipe is the best version of it that we had ever tasted. Absolutely divine!

Ingredients:

Chicken Marinade

  • 1 kg chicken thighs
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 2 teaspoon fenugreek dry
  • 3 teaspoons ginger garlic paste
  • 3 teaspoons mustard oil

    • Sauce

  • 2 teaspoons cashew paste
  • 2 teaspoons ginger garlic paste
  • 2 teaspoons Kashmiri chili (non-spicy)
  • 1 teaspoon kasuri methi (fenugreek seed)
  • 1 teaspoon honey
  • 2 teaspoons cream
  • 50 mL butter
  • 1L tomato peeled
  • 20 mL oil
  • tomato paste

    • Directions:

    Preparation of chicken marinade

    Preheat oven at 200C.
    Skin and clean the chicken. Make incisions with a sharp knife if using breast meat.
    Mix all ingredients and refrigerate for 3-4 hours.
    Put the marinated chicken in oven at 200 C for 10 minutes.

    Preparation of sauce

    Blend the peeled tomato so that it becomes purée.
    Heat the oil in a pan over medium heat. Add the tomato paste, cashew paste, ginger paste, Kashmiri chili, kasuri methi, honey, blended tomato purée and simmer for about 3-5 minutes.
    Add cooked chicken in pieces. Simmer for 5 minutes and then add butter and cream.
    Serve hot with naan or partha or rice.

Mrs Rajappa’s Carrot Rice

“One of Subadra’s mom’s recipes that is fantastic. This is a vegetarian main course or a great side dish for the carnivores. It can be served hot (main dinner course) or cold (like a salad at a picnic or side dish). Easy to fix and bring to parties. And, for the super gourmand… it’s easy to take it to the next level.” – Karl Schultz

Continue reading Mrs Rajappa’s Carrot Rice