Indian Butter Chicken for Mother's Day

Indian Butter Chicken for Mother’s Day. I haven’t yet done a post about our friends Supplanter and Lanza. They have a baby boy (John the Messenger) about Image’s age, which is one of many things we have in common as couples. Supplanter and I decided to treat the first time moms Lamb and Lanza on Mothers’ Day. We did all the cooking and we got them movie vouchers so that they can go out after lunch and the daddies will look after babies. In the end we were more people, including Lanza’s parents, Supplanter’s Sister, Mom and Mom’s Boyfriend, as well as Kara Noir, whose husband is overseas and her two children (Singularity - girl 3 and Germaine St. John - boy about 18 mths). Her mom and dad also came along. I got the most wonderful recipe for Indian Butter Chicken from Lotus Flower – an Indian lady and former colleague of Lamb’s (see below). We got together at Supplanter and Lanza’s house and we had a fabulous day (apart from one very scary incident). Supplanter set the table outside in the late autumn sun and him and me kept ourselves busy in his kitchen. Kara Noir (also a foodie) made small amounts of Rogan Josh- and Bombay Curries which we had for starters along with naan bread, lime pickels and a few other sambals and dips. It all tasted extremely good. I then served my butter chicken with basmati rice and everyone raved about it. Supplanter assisted with the sambals and he also made a very good Tiramisu for dessert (Delia Smiths’ recipe from her Winter Collection cookbook). I know the dessert didn’t go with the theme but we felt like Tiramisu and it was lovely. We had lots of fun (and wine) preparing the food. The moms and other guests also had a great time outside. Lunch was all conversation, laughter and merriment as only good company, good food and good wine can bring about. Then just before serving dessert, little Singularity came running around the corner shouthing, GERMAINE ST JOHN IS IN THE WATER. Kara Noir and Supplanter were the quickest to respond and rushed to the pool on the other side of the garage from where we were. Supplanter’s Mom grabbed her head in both hands and wide eyed started rocking back and forth. Supplanter jumped into to pool and rescued Germaine St John crying and soaking wet from the pool. He was fine otherwise. We then had dessert, slightly more subdued. Kara Noir decided to forgo the movie with the girls and went home. I also took Image home as she has a bit of a cold and do not want to keep her out after dark. The girls went off and watched the SA movie – White Wedding – which they all thoroughly enjoyed (by Lamb’s account). I really thanked God for Singularity’s quick response in calling for help... As I am not working at the moment, I did not take Image to daycare today and I’m keeping her at home with me. It calms her tremendously to have Lamb and me around when she’s not feeling well. Here follows J. Hardspear de la Azotea’s adapted version of the recipe.

caution - arteries may clog only reading this recipe

Indian Butter Chicken A) Marinade + step 1

3 kg chicken pieces skin removed (thighs & breasts – cut into smaller pieces) 2 tsp yellow food colouring 3-4 tsp hot curry power 2 tsp garam masala 2 tbsp crushed garlic 2 tbsp crushed ginger Zest & juice of ½ a lemon 2 level tsp salt 750 ml natural yoghurt Combine all of the above & marinate overnight In a large saucepan put 250 ml chicken stock & chicken pieces including marinade. Cook on stove on medium heat till moisture reduced by half. B) Butter & step 2 375 g Butter (it is Indian BUTTER Chicken – not Margarine chicken) 2 cardamom pods crushed 2 sachets or 1 can tomato paste 750 ml fresh cream Chopped fresh coriander Almond slivers. Melt butter at low heat, add cardamom and tomato paste and allow to come to boil. Add cream and all of the chicken and liquid from the previous step. Cook for about 10 mins till sauce thickens. Garnish with coriander & almond. Serve with basmati rice.