I hope you have had a lovely week! It’s Chef Bel here and I am starting to write a weekly blog for all you dedicated followers so you can get to know a little bit more about the recipes I share and love to cook. Each week will be something different so buckle up and enjoy the ride. Yeeee Ha! If you have any special requests I’d love to hear from you! Just click the contact page and send me an email. Let’s get started with week 1.. Who can guess what special day is coming up that we might need to cook up a storm for? I give you a hint..
VALENTINES DAY! What a guess that was! Hehe.
If you are planning a special dinner for your loved one this Valentine’s Day I have the perfect recipe for you to shower your loved ones taste buds with. It’s an old favourite of mine along with everyone I know! Hehe. It’s the delicious and creamy Butter Chicken! BUT just Before we dive straight into the recipe let’s take a look at the history surrounding it! I find it interesting knowing where recipes come from and how they came about. It adds to the joy of cooking and the culinary experience!
As you are probably already aware Butter Chicken originates from India. It was originally made ‘By Chance’ when three Indians in their restaurant Moti Mahal in Dehli, mixed their leftover chicken in a tomato gravy rich in butter cream. I don’t know about you but I’m thinking this could have been the best accident yet! 😂😍😍. Its then been adopted internationally as one of the most recognised Indian dishes around. Who here is guilty of ordering Butter Chicken everytime they see their favourite Indian Takeaway store!? I know I’ve been guilty a few times, how can you not? It’s just a perfectly easy and risk free dish!
The best thing about this delicious dish is it only takes 30mins all up to prepare and cook – which means you won’t be spending all day and night in the kitchen just to impress! You will have plenty of time to relax and unwind with your loved on this Valentines day! Because what else says I love you better than Butter Chicken? 💞💞
- Olive oil for sauté
- 1 onion, chopped
- 4 cloves garlic, sliced
- 1 kg chicken lovely legs
- 2 heaped tbsp Belicious Masala
- 1 cup tomato passata
- Small can of peas
- 5 baby carrots
- 2 stock cubes
- 1 can cream (if available)
- 1 glass milk
- 1 tbsp flour
- Half a small block of butter
- 1 tbsp brown sugar
- Salt to taste
- Sautée onion and garlic until brown
- Add chicken, let the legs fry a little on medium heat for a couple minutes on each side
- Add the passata and chicken cubes. Add a little water if needed. ( if it starts to get stuck to bottom).
- Place lid, and let it cook for 5 min.
- In a separate container, add Belicious Masala, flour, salt and sugar to milk. Stir until flour is dissolved.
- Add mix to chicken, stir, bring to boil and let it cook for 10 min.
- Open to see if it’s very thick, the sauce should be a nice creamy consistency if it’s too thick, add a little more milk.
- Add creme and butter, let it cook until done. (Keep checking to see if it doesn’t absorb or dry up because milk can burn quickly )
- Add the carrots and the peas 4 minutes before removing from heat
- Add fresh Parsley when taken off the heat
- Serve with rice (or garlic naan)
Seeing as though you are cooking to impress I recommend a glass of red to accompany this dish! After all, it is Valentines Day!
If you cook this for Valentines Day I want to see your happy snaps. Be sure to tag #beliciousValentines so I can see them!
Don’t forget to purchase you Belicious Masala to make this recipe the best you have made yet!