South Africa – The celebration of Fatherhood dates back about 100 years and although it is celebrated on a variety of dates worldwide, many countries celebrate this day on the third Sunday of June. Father’s Day has become a celebration where families and children take one day of the year and dedicate it to Father’s with gifts, spoils and surprises.
Jenny Morris, also known as the Giggling Gourmet is one of South African’s most-loved food personalities, author, writer, radio and TV presenter, celebrity Chef, teacher, caterer and proud Siemens Brand Ambassador. Jenny has cooked for many celebrities and even royals including Prince Charles, Thabo Mbeki, Charlize Theron and Al Gore to name a few. But at the end of a busy working day, Jenny is still a family women and enjoys creating dishes that unites and spoils her family. With Father’s Day around the corner we asked Jenny in association with Siemens to share a heart-warming Butter Chicken Recipe that you can use to treat your Dad’s with.
Here’s what you will need:
- 3 Tablespoons of Ghee or Vegetable Oil
- 6 Chicken Breasts (cut into bite-sized pieces and seasoned)
- 1 Tablespoon of Mustard Seeds
- 1 Large Onion (finely chopped)
- 1 Tablespoon of finely chopped fresh Ginger
- 1 Tablespoon of crushed Garlic
- 1 Teaspoon of Garam Masala
- 1 Teaspoon of ground Cumin
- 1 Teaspoon of ground Coriander
- ½ teaspoon Chilli Powder (or more if you like it hot)
- Pinch of Sugar
- Salt and Pepper
- 8 Cardamom Pods (toasted and seeds ground)
- 400 g Large Juicy Tomatoes (peeled and grated)
- 2 Tablespoons Tomato Paste
- ½ Cup Chicken Stock
- 1 Cup Fresh Cream
- 100 g Cold Butter (cut into small pieces)
To garnish off the ambrosial Chicken dish you will need:
- 4 Tablespoons Cashew Nuts (lightly toasted and chopped)
- Fresh Coriander
Here’s how to put everything together:
- Heat 2 tablespoons of Ghee or Oil in a saucepan, and gently sauté the chicken pieces in batches till half cooked. Remove with a slotted spoon and set aside till late.
- Add the remaining Ghee to the saucepan and heat, now add the Mustard Seeds and fry for a few minutes until it pops. Add the Onion, Ginger and Garlic, and cook for a few minutes till fragrant. Stir in the Garam Masala, Cumin, Coriander and Chilli Powder – do not let the spices burn! Add a little more Ghee and cook for a few minutes.
- Now add the Sugar, Salt, Pepper, Cardamom, Tomatoes, Tomato Paste and Chicken Stock. Bring to the boil and cook till the sauce has become fragrant.
- Pour the sauce into a food processor and blend till smooth. Return to the saucepan and add the cream. Bring the sauce to a simmer, adjust the seasoning, and return the Chicken to the pot. Warm through.
- Just before you are ready serve, stir in the chopped Butter a few pieces at a time. Spoon the Butter Chicken into a bowl, and garnish with chopped Coriander and Chopped Cashew Nuts.
- Serve with steaming hot Basmati Rice.
- This recipe will serve 4 people.
Source: Port Elizabeth – MyPR.
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