Chinese Market Butter Chicken Recipe
A twist on the classic butter chicken recipe that includes candied papaya and Chinese persimmon.
1kg chicken thighs
1 tablespoon olive oil
1 tablespoon vinegar
1 teaspoon each of coriander, cumin, basil, hot pepper paste
Mix the spices and herb with the oil and vinegar
Rub the chicken with the mix
Cook the chicken on a baking pan in a 250 degree oven til very tender (about 4 hours)
125g butter
250ml onion, minced
Melt butter in a deep sauce pan with a heavy bottom over medium heat
Saute onions in butter til they are clear and soft
1 pinch nutmeg, ground
1/2 teaspoon black cardamom, ground
1 tablespoon Chinese garlic, vinegar and hot pepper sauce
1 teaspoon white pepper (or black pepper), ground
2 teaspoons coriander seeds, ground
2 teaspoons cumin seeds, ground
1 tablespoon ginger, fresh, grated
2 teaspoons basil, dried, minced
Add spices and herb to onions and saute til the onions turn golden.
Adjust amount of spices to taste.
125ml Chinese persimmon (peeled and minced, with any hard bits in the center removed)
250ml tomato concasse (blanched, peeled, seeded, diced) (or tomato puree)
Add persimmon and tomato to pan.
Reduce heat to low.
Cover and cook for 15 minutes.
Stir occasionally.
250ml light cream and/or coconut milk
30g candied papaya, finely minced
60g cashews, ground
2 teaspoons amchur (dried ground mango)
Remove skin and bones from chicken and break into chunks.
Add chicken and remaining ingredients to sauce.
Cover and simmer for 45 minutes, stirring occasionally.
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Posted on Wednesday, December 1st, 2004 at 19:17
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August 14th, 2007 at 15:29
mmm. looks good. This one will have to go on my list of chicken things to try if I don't get to it this weekend. Thanks for pointing it out.
January 1st, 2009 at 11:42
I just stumbled upon this ite, and I have to say that this recipe sounds absolutely delicious! I was wondering: for the 1 tablespoon of Chinese garlic, vinegar and hot pepper sauce, do you mix them all together into one single tablespoon measurement? If so, do you put about 1/3 of each in, or is there supposed to be more of one ingredient than the other? Thanks.
January 1st, 2009 at 11:53
Thanks for the note! It should be one of each. :) I've fixed the recipe.
January 28th, 2009 at 14:51
hi Zak
Hope you don't mind me pointing this out, but persimmon is a typo in the first line (ie persimoon)
I only know because I made the same typo - and found you on Google for the typo :)
mike
(nice recipe BTW)
January 28th, 2009 at 14:57
Thanks! I must have been in a hurry when I typed this - there were four or five other little typos.