FUSION BUTTER CHICKEN

MEDIA GALLERY
fusion butter chicken

A fusion Indian butter chicken made better with slightly different ingredients and the savory twang of Ceylon Cinnamon. This does not use the classic garam masala spice or yogurt, because we did not have any of those ingredients. But surprisingly the mayo works extremely well instead of yogurt. And taking out the garam masala does not take away from the taste.

Traditionally the butter chicken is roasted on skewers in the oven. But we used the toaster oven. Who has the time to fire up the big oven right?. We used the broil setting on the toaster, loaded it up the toater oven pan and it which works just as well to char the outer layer of the chicken for the first stage of this recipe.

We also reduced the quantity of spices like coriander and eliminated cumin. The Serrano chili is a must as Ceylon Cinnamon makes it too sweet otherwise. The Paprika and turmeric is essential as it gives that golden color as well as adding to the taste. The idea was to make it a buttery smooth recipe without making it overly spicy. Indian recipes often use too much spices. The trick to make it better is the subtle use of spices. This works in spades. Perhaps even better than the original.

Prep Time : 30 Minutes
Cook Times : 60 minutes
Yield : 2-4 people

INGREDIENTS

2.2 pounds chicken breast cut into 1.25 inch cubes
3 tbs. mayonnaise
1 lemon (medium size)
1/2 tsp. ground turmeric
1/2 tsp. coriander
2 tsp. Hot Hungarian Paprika (or normal Paprika)
1/8 lbs butter
2 tbs. olive oil
1/2 medium-size yellow onions finely chopped
3 cloves garlic, peeled and minced
1.5 inches fresh ginger, peeled and grated
1/2 tsp. Ceylon Cinnamon powder
2 medium-size tomatoes, diced and then pureed
1 Serrano chili, seeds removed and cut lengthwise
Salt to taste
1/3 cup heavy cream
½ bunch cilantro leaves, stems removed and chopped.

DIRECTIONS

Mix the chicken with mayonnaise, squeeze the lemon onto chicken, add the coriander, Ceylon cinnamon powder, turmeric, Hungarian Paprika, a pinch of salt. Set aside and let it marinate for 30 minutes.
After it has marinated, load the chicken into the toaster oven tray, preheat to 450 degrees F on the broil setting and broil for 25 minutes, turning the chicken half way through. The idea is to get the chicken slightly charred on the outside.
Next cut up the onions, puree the tomatoe and grate the ginger and garlic.
Heat a medium size pan on medium heat with the 2 tbs of Olive Oil and add the butter. About 2 minutes. Then add the onions, garlic, Serrano chili and ginger. Let let it soften but not browned. About 2 minutes. Then add tomato puree and heavy whipping cream and let it simmer for another 2 minutes.
Now add the broiled chicken from the toaster oven to pan, turn down the heat to medium low, add the chopped fresh cilantro and let it simmer for about 20 minutes. If necessary you can add some water or chicken stock but this should not be ncessary. Ideally the chicken should be moist and soft. Broiling it in the toaster oven first and then slow cooking it in the tomato and butter base has the effect of making it soft.

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WHY CEYLON CINNAMON

Unlike ordinary Cassia Cinnamon you find in the stores, Ceylon Cinnamon has low Coumarin levels, so it won't damage your liver, especially if you are a regular Cinnamon tea drinker. Besides Ceylon Cinnamon is mild, yet slightly sweeter. It is not spicy like store bought Cassia Cinnamon, but has hints of cloves and citrus with wonderful subtle aroma.

Ceylon Cinnamon is subtle and adds to create a more complex flavors. You would never know there is Ceylon Cinnamon in this dish, unlike Cassia Cinnamon which tends to be harsh and immediately makes its presence felt and often ruins the recipe.