Mary berry butter chicken curry
I. Introduction
Mary Berry is a beloved figure in British cooking, known for her warmth and expertise. As the author of over 70 cookbooks, including Mary Berry Cooks and Mary Berry’s Absolute Favourites, she has spent over four decades teaching the nation to cook. A Cordon Bleu graduate, Mary has successfully combined traditional recipes with modern flair, making her an icon in the culinary world. Her tenure as a judge on the BBC’s The Great British Bake Off has only solidified her status as the nation’s favorite baker.
Mary’s butter chicken curry is a warm and cozy dish that shows her style of cooking—easy but classy. This recipe not only tells a story from the past but also offers helpful information about nutrition and options for different diets, including vegan choices.
II. Mary Berry’s Unique Approach & Historical Context
Mary Berry highlights the importance of using good ingredients, as she believes they are essential for creating a great dish. Butter chicken, which comes from India, has become a popular meal in British cuisine, showing the mix of different cultures in the UK. The dish has changed from its original form, featuring soft chicken in a creamy tomato sauce with spices, making it a favorite for many people.
Mary’s version of butter chicken retains its authentic flavor while introducing her unique touch through the use of fresh herbs and spices. This balance of tradition and innovation is a hallmark of her cooking style, ensuring that every bite is both comforting and delicious.
III. Notices on Ingredients & Equipment
Ingredients:
- 1 kg (2.2 lbs) of boneless chicken thighs, cut into bite-sized pieces
- 100g (3.5 oz) of unsalted butter
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon of grated ginger
- 2 teaspoons of garam masala
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 400g (14 oz) can of chopped tomatoes
- 200ml (0.8 cups) of double cream
- Fresh coriander (for garnish)
- Salt and pepper to taste
Equipment:
- Large frying pan
- Wooden spoon
- Chopping board
- Knife
- Measuring cups and spoons
IV. Recipe Instructions
Sauté the Onions: In a large frying pan, melt the butter over medium heat, then add the chopped onions and sauté until they are soft and golden, which should take about 5 to 7 minutes.
Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant and well combined.
Spice it Up: Sprinkle in the garam masala, cumin, and paprika, stirring well to coat the onions and allowing them to cook for another minute.
Cook the Chicken: Add the chicken pieces to the pan, season with salt and pepper, and cook for 10-12 minutes, stirring occasionally, until the chicken is browned and cooked through.
Add Tomatoes: Add the chopped tomatoes and stir to combine, then bring the mixture to a simmer and cook for 15 minutes to allow the flavors to meld.
Finish with Cream: Reduce the heat to low and stir in the double cream. Cook for another approximately 5 minutes until heated through.
Garnish and Serve: Serve the butter chicken hot, garnished with fresh coriander, and pair it with rice or naan bread for a delightful meal.
V. Flavor Profile & Nutritional Information
This butter chicken curry offers a rich, creamy texture with a blend of spices that provide warmth and depth. The sweetness of the butter complements the tangy tomatoes, creating a well-rounded flavor.
Nutritional Information (per serving):
- Calories: 480
- Protein: 30g
- Fat: 35g
- Carbohydrates: 15g
- Sugars: 5g
- Fiber: 2g
VI. Tips for a Perfect Butter Chicken
- Troubleshooting: To loosen the sauce if it’s too thick, add a splash of water or chicken stock, and for a spicier flavor, either increase the paprika or incorporate some chili powder.
- Enhancing Flavor:For a more vibrant taste, use fresh spices instead of pre-ground ones, and consider adding a squeeze of lemon juice for added brightness.
- Variations: Try adding vegetables like bell peppers or peas for added nutrition and color.
VII. Alternative Recipes
Vegan Butter Chicken Alternative
For a vegan version, you can substitute chicken with chickpeas or tofu and use coconut cream instead of double cream to achieve a rich texture.
- Ingredients:
- 1 can of chickpeas (400g), drained
- 100g (3.5 oz) of coconut cream
- Follow the same spice and cooking method as in the original recipe.
- Instructions:
- Sauté the onions, garlic, and ginger as you did previously.
- Add chickpeas instead of chicken and follow the remaining steps.
VIII. Recipe Variations & Serving Suggestions
Serve this butter chicken over basmati rice or with garlic naan for a complete meal. Variations could include adding a splash of coconut milk for a tropical twist or incorporating spinach for added greens.
IX. Storage & Reheating Instructions
Store leftover butter chicken in an airtight container in the fridge for up to approximately 3 days. Heat it gently on the stove or in the microwave until warm.
X. Frequently Asked Questions (FAQ)
- Can I use chicken breast instead of thighs? Yes, chicken breast can be used, but thighs provide more flavor and tenderness.
- Is this dish suitable for freezing? Yes, butter chicken freezes well. Thaw in the fridge before reheating.
- Can I make it ahead of time? Yes, you can! It actually tastes better the next day because the flavors blend together.
XI. Conclusion & Call to Action
Mary Berry’s butter chicken curry is a delightful dish that combines comfort with rich flavors. Its versatility allows for adaptations, making it a great choice for any occasion.
Comments