Australian Gourmet Traveller - (04)April 2019 (1)

This extract fromBread

& Butter: History, Culture,

Recipesby Richard Snapes,

Grant Harrington and Eve

Hemingway (Hardie Grant,

$39.99, hbk) has been

reproduced with minor

GTstyle changes.

History,Culture,RecipeRichard& Eve HeminSnapes,Grant Harringtongway s

118 GOURMET TRAVELLER

500 gm chicken breast, cut into

bite-sized pieces

200 gm good butter, plus

1 tbsp extra

1 large onion, finely chopped

1 tsp very finely chopped

garlic

1 tsp very finely chopped

ginger

2 tsp ground coriander seeds

2 tsp ground cumin

½ tsp ground cardamom

½ tsp garam masala

400 gm canned chopped

tomatoes

¼ tsp dried fenugreek

leaves (see note), bruised

4 long green chillies (or to

taste), thinly sliced

Steamed rice and naan

bread, to serve

MARINADE

2 tbsp tandoori masala spices

(see note)

1 tbsp very finely chopped

ginger

3 tbsp very finely chopped

garlic

140 gm plain yogurt (or 125ml

cultured buttermilk, see

recipe p115)

1 tbsp ghee, melted

Butter chicken curry

SERVES 4

“It turns out hand strength is a real aid when it comes to both

Brazilian jiu-jitsu and butter making, something I realised

after hand-kneading two tonnes of butter in a year – and

training in jiu-jitsu,” says Grant Harrington. “Deevya, a lady

in class, shared this family recipe.” Pictured p118.

1 For marinade, combine

ingredients in a large bowl,

add the chicken, mix well, then

cover and refrigerate for at least

4 hours, preferably overnight,

to marinate.

2 When you’re ready to make

the curry, heat the butter in a

large heavy-based saucepan

over medium heat, add onion

and fry, stirring occasionally, for

5 minutes until soft. Add garlic,

ginger and spices and stir well,

allowing them to fry for a few

minutes. Add tomatoes and

1 tsp sea salt, and cook for

20 minutes over medium-low

heat until well flavoured. Purée

with a hand-held blender.

3 Add chicken with its marinade

to pan and cook for 16 minutes

over a low-medium heat, stirring

often, until cooked through.

4 Add fenugreek leaves and

extra butter and simmer for a

final 10 minutes for the flavours

Beurre blanc

MAKES ABOUT 150ML

2 large golden shallots,

finely chopped

75 ml white wine vinegar

60 ml dry white wine

125 gm cultured butter

(recipe p115), diced

Splash of extra-virgin

olive oil

Small bunch of chives,

finely chopped

1 Place shallot, vinegar, wine

and 50ml water in a small

saucepan. Place over medium

heat and cook until only a little

liquid remains (about 1 tbsp).

2 Turn the heat down as low as

it will go and whisk in the butter,

one piece at a time, allowing

each piece to melt and emulsify

before adding the next. Take the

pan off the heat occasionally

to ensure the sauce doesn’t

overheat and split. Once all the

butter has been used, the sauce

should be pale and have a thin,

custard-like consistency.

3 Add olive oil and chives

and season to taste.

Beurre noisette

MAKES ABOUT 200ML

200 gm cultured butter (see

recipe p115)

Juice of 1 lemon (or to taste)

1 Heat a frying pan over

medium-high heat. Add the

butter and cook until it turns

a nut-brown colour and the

milk solids (white flecks) have

turned brown.

2 Season to taste with lemon

juice and a pinch each of salt

and pepper, then remove from

the heat, whisk to combine and

pour over your chosen dinner.

to come together. Garnish with

green chilli, and serve with

steamed rice and buttered naan.

Note: Fenugreek leaves and

tandoori masala are available

from Indian food shops.