Tuesday, September 18, 2012

Enjoy This Delicious Butter Chicken Recipe Inspired by "The Best Exotic Marigold Hotel"!

I’m really excited that the movie, The Best Exotic Marigold Hotel, is now available on Blu-ray, DVD and Movies On Demand. I missed viewing it at the theater, and I really wanted to see it, so now I have the opportunity to see it at home. Chef Bal Arneson, also known as the “Spice Goddess” on TV (Food Network and Cooking Channel Canada), has already checked out the movie, and she created this recipe for Butter Chicken after seeing the movie. Watch this video as she demonstrates her recipe:



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And here’s the recipe for you to follow. It looks absolutely delicious, doesn’t it?!


Bal’s Butter Chicken

Note from Chef Bal Arneson: Growing up vegetarian, I had never eaten butter chicken. The first time I tried it was in a restaurant here in North America. Often I cook it with the low fat yogurt to make a nice sauce, but on special occasion, I add a little bit cream to give a very nice thick aromatic beautiful creamy sauce. The Best Exotic Marigold Hotel movie is a special movie and is very close to my heart because every time I watch, it takes me right back to my village in India. I had several of my girlfriends over, and I made this recipe and we ate it while we watched the movie.

4 Tbsp grapeseed oil
1 large onion, chopped
1 Tbsp finely chopped garlic
1 Tbsp finely chopped ginger
1 Tbsp cumin seeds
1 Tbsp coriander seeds
1 Tbsp Garam Masala
1 tsp red pepper flakes
1 tsp ground turmeric
Salt to taste
1 cup tomatoes- diced
1 lb boneless, skinless chicken breast, cut into
bite-sized pieces
1 cup cream
1 cup water

Place the oil in a skillet over medium to high heat, add the onion, garlic and ginger
and saute until golden brown, about 4 to 6 minutes. Add the cumin seeds, coriander seeds and cook for 30 seconds.

Reduce the heat to low, add the garam masala, red pepper flakes, turmeric, and salt, and cook for 2 minutes. Add tomatoes and cook for 1 minute. Mix in the chicken and cook until the chicken is almost done, about 5 to 7 minutes. Add the cream and water, and cook until the chicken is fully cooked, about 5 minutes. Serve it with basmati rice, nans and/or roties.



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