Easy Butter Chicken Curry & Roti

Allan and I LOVE spicy, hot foods! AND I love trying out new recipes (when I have the time that is).

Usually in a "White" household curry is basically a yellowish soup..eeww.... Just some curry powder, sugar and vinegar.

Later on in life when I discovered "REAL" curry I fell in love!

The Butter Chicken recipe below is supposed to be served with rice but we prefer fresh homemade roti's! I didn't completely follow the recipe below (I never usually do follow recipe's to the T) I sometimes add some more here and take out some there and taste as I go along, which works pretty well for me.

Easy Butter Chicken Curry Recipe found here.

Ingredients:

2 lbs of chicken breast Salt and pepper 1 tsp of chili powder 1/2 tsp of ground turmeric 6 tbsp of butter, divided into 2 tbsp chunks 1 1/2 cups of yellow onion, diced 3 tsp of garam masala 1 tsp of chili powder 1 tsp of cumin 1 tsp of cayenne pepper 1 Tbsp. of grated ginger 3 garlic cloves, minced 3” stick of cinnamon 14 oz of tomato sauce 1 cup of water 1 cup of heavy cream Chopped cilantro for garnish (optional)

Method:

Marinate chicken breast in chilli powder, turmeric, salt and pepper. Let it sit for 15 minutes.

Brown chicken in two Tbsp. of butter, remove and set aside.

Melt another two Tbsp. of butter over medium heat, add onions, garlic, garam masala, grated ginger, chili powder, ground cumin, cayenne pepper, cinnamon, salt and pepper. Cook until fragrant.

Add the tomato sauce and bring to a simmer. Add the water and cream, bring back to a simmer. Return the chicken and simmer covered for another 10 -15 minutes.

Stir in the last two Tbsp. of butter and additional salt and pepper to taste.

Serve garnished with cilantro...and Enjoy!

See Butter Chicken Video Below :)

Flaky Roti Recipe from Cape Malay Cooking & Other Delights - Salwaa Smith Makes 20 rotis

Ingredients: 1 kg cake flour, plus extra for rolling out 1 1/2 teaspoon salt 2 1/2 cups cold water 250g soft butter or margarine Oil as needed

Method: Combine flour and salt in a bowl. Add water, I use tap water, mix to a soft dough. Knead, adding extra water or flour to make an even textured, soft dough. Leave to rest for 30 minutes. Roll out on a very lightly floured surface. Smear butter all over the surface of the dough, sprinkle with flour. Roll up and stretch into a thick rope of dough. Cover the rope of dough with a handful of oil to prevent it drying out. Leave to rest for 30 minutes. (leaving the dough to rest is important, it ensures the dough is soft and stretchy) Stretch the dough into a longer rope. Divide into 20 pieces. Roll and stretch into individual ropes of dough. Roll up both ends of the ropes, one side clockwise, one anti- clockwise. and fold one half flat on top of the other. Allow to rest for about 20 minutes, covered. You may leave it in the fridge if the weather is very hot to prevent the butter from melting inside the dough. Roll out on a lightly floured surface to circles about 20cm in diameter. Heat a heavy based frying pan and fry rotis one at a time, turning occasionally and brushing with little oil. Fry until golden brown. Remove from pan and pat between your palms to fluff surface. Serve warm and enjoy. Uncooked roti balls can be frozen, wrapped in cling film. Or you can roll it out, cook them until half done, cool completely then freeze them individually. © Cape Malay Cooking