Lemongrass butter chicken recipe from Signature by Sanjeev Kapoor
Time Out Dubai staff
Lemongrass butter chicken from Signature by Sanjeev Kapoor Ingredients 4 pieces of boneless chicken leg, (approximately 30g each). 2 teaspoons of cashew nut paste Sunflower oil 1 teaspoon fresh ginger, julienne cut 2 teaspoons of fenugreek leaf powder ½ teaspoon of zaatar powder 1 green chilli Salt to taste ¼ teaspoon crushed white pepper 50g butter 40ml cooking cream For the stock 250g chicken bones 4 lemongrass sticks 100ml water
For the garnish ½ teaspoon zaatar powder 20ml cooking cream
Method 1 Boil the water in a pot and add chicken bones and lemongrass. Turn the heat down to a simmer. Continue to simmer gently for one hour, skimming as necessary, then strain the stock in a sieve and keep it aside.
2 Heat oil in a pan. Add finely sliced ginger, slit green chilli, fenugreek and zaatar powder.
3 Sauté for a while then add the lemongrass-infused chicken stock and cashew nut paste.
4 Add chicken leg. Cook until tender and the texture of the gravy is smooth.
5 Add butter and cream, and season with salt and white pepper.
6 Garnish with cooking cream and zaatar powder.
A quick guide to curry India: Widely considered to be the birthplace of curry, recipes vary from region to region, with more diversity than almost any other nation of this size. Expect coconut, tamarind and plenty of fish in coast-rich Kerala; a reinterpreted Portuguese-hangover of vinegar and garlic in Goa’s famous vindaloo, and exclusively vegetarian recipes, sometimes using buttermilk, in Gujurat.
Thailand: This nation’s most famous curries do not vary as much by region, but famously by colour. The names of red, green and yellow curry refer to ingredients that give them this flavour (red chilli, green chilli and Thai basil, and turmeric respectively). However, you’ll also find Massaman curry, which takes its name from the country’s small Muslim population, who are thought to have created it.
Japan: Uniquely, this is arguably the only nation where curry really refers to one recipe. Even more uniquely, it is thought to have come to Japan, not via the rest of Asia, but via British sailors. The Japanese ‘karee’ is mild in flavour and typically includes fruits such as apple in the sauce.