Chef Daniel’s next guest is the King of satire and comedy Dorian Mode.
Dorian is a local jazz pianist who writes original songs about our local area such as the Woy Woy Waltz Waltz, the Kincumber Rhumba and Get along to Ettalong.
These two are as cheeky as each other.
Considering how long Indian people have been making curries, butter chicken is more like the new kid on the block, developed by accident in the 1950s in New Delhi.
Its Indian name is murgh makhan and it was first called Butter Chicken in an Indian restaurant in Manhattan in 1975.
How spicy do you like it?
In this episode, Chef Daniel helps Dorian make butter chicken from scratch.
No more bottled sauce mixes; they make Chef Daniel cringe.
Dorian learned a lot about using lots of butter and cream in home cooking, despite the belief that these fats are bad.
It turns out they are good with most chefs using butter in their cooking.
Ingredients
One chopped brown onion (not red)
Heaped tablespoon of ghee (clarified butter)
Fenugreek seeds, cumin, garam masala, turmeric, paprika, chilli flakes
Half a cup of water
A cup of cream
Chopped ginger and garlic
½ kg of chicken thighs
½ cup of Mutti tomato pulp
Coriander for garnish
Instructions
Melt ghee in a saucepan on high
Add chopped onions and cover with lid (to let the onions sweat it off)
Sprinkle fennel seeds over onions while cooking for 5 minutes
In a bowl mix dry spices cumin, fenugreek seeds, paprika, turmeric, cumin, garam masala and chilli flakes to taste and mix well.
Add ½ cup of water into spices and mix to form a paste then put in with onions and stir
Add ginger and garlic to onion mix
Add chicken thighs
Add ½ cup of tomato pulp
Add ½ cup of regular cream
Cook on high for 6 minutes then turn heat off and stir
Garnish with chopped coriander and serve over cooked rice
Yellow rice
Fry off some butter in a pan with saffron (to make it yellow)
Then add rice and cook as normal
Information
Visit Dorian and see upcoming gigs at: www.dorianmode.com/
Dorian’s jazz trio plays every Thursday fortnight at Avoca Pizza pasta café.
For bookings call: 02 4382 3506
Visit:
About Chef
Tina Wake