Kosher "butter" chicken

Mrs Bissli

Wed, Feb 04 2015, 11:04 am

It will never be 'true' taste obviously because we can't use butter, but this comes out pretty good.
The trick is to use soya or oat cream (should be the same consistency as single cream) for both
marinating and for sauce.
Do NOT substitute margarine simply because the recipe name says butter. That would give you
vile concoction. Also do NOT use Richie's whip or other sweetened parve cream substitute.

This is rough recipe.

* 1 chicken, with or without bones, cut into small chunks
(or use mix of thigh and breast and cut into bite size).
* Marinade: juice from 1/2 lemon, 1 tbsp. pureed ginger (about 3 frozen cubes)
1 tbsp. garam masala, general sprinkle of turmeric and fenugreek,
1 cup soya/oat cream, salt & pepper
* Sauce: 1 medium onion (finely chopped), 2 cloves garlic (chopped), ginger roots about the
size of thumb nail (peeled, grated or finely chopped), a few cardamom pods (smashed) OR
1teasp ground cardamom, 1/2 teasp cinnamon, a few chili peppers (seeds removed, chopped or halved)
1lb pureed tomato(passata), 1/2 cup ground almond, 1/2 cup soya/oat cream

Clean and cut chicken into small pieces. Mix all ingredients for marinade, smother chicken
with it and let rest for a few hours to overnight.

Heat 1tbsp oil in skillet. Fry chicken pieces in high flame till just about cooked through.
You may need to add more oil as needed (Keep any remaining marinade). Set aside.

In a large pot, heat 1 tbsp. oil, sautee onion, garlic, ginger and chili for 5-10min till onions are
translucent and tender but before browning. Add all other spices and cook for another 5min
to blend and mellow the flavour. Add pureed tomato and remaining liquid from marinade.
Simmer for 20min. Liquidise if you want smooth sauce.
Add chicken pieces and cook for another 5-10min. Turn off heat and add almond and cream,
stir well. Check seasoning.