This Mint Raita Recipe, which is sometimes called yoghurt sauce, is fantastic when served as a starter side dish with popadoms, samosa, and kebabs such as sheesh or shami.In addition, I also think it works really well as accompaniment to have with many of my curry recipes, so much so that here at Currytastic Towers we tend to have it with all curries.
What is Mint Raita?
In Indian cuisine, Raita is a side dish or a “dip” that is made of yoghurt with raw or sometimes cooked vegetables, herbs and spices.
What is Mint Raita Used For?
It can be used to contrast the spiciness of curries or kebabs and have a cooling, soothing effect.It can also be used to compliment the spiciness by having chilli added to it.
As you’d expect from something with different uses there are as many, many different recipes for raita and the one below is the one I tend to make, which happens to be a spicy one.
What is Mint Raita Sauce Made Of?
It is typically made of yoghurt with the addition of herbs, spices and raw or cooked vegetables. There’s no single recipe for raita, Recipes tend to vary region by region and family by family, as well as season to season.
Do you Put Mint Raita on Curry?
Yes, most definitely. Depending on the type of raita you have you it will either cool the spiciness or add to it. This mint raita recipe adds more spiciness to your starters or curries.
How Many Calories are in this Mint Raita Recipe?
The calories count in this Recipe can be as few as 50kcal per serving if you use fat free yogurt.
Spicy Mint Raita Recipe
This mint raita recipe can be made to be as spicy as you want. If you want it to be soothing then just omit any chilli powder
Butter Chicken or Murgh Makhani to give it it’s correct name, is a typical Punjabi dish which is now popular in many countries all over the world. It is a rich creamy dish and can be made as mild or as spicy as you like and has to be one of my all-time favourite curries to make and eat.
What is Butter Chicken?
Butter Chicken, although similar, shouldn’t be confused with Chicken Tikka Masala. Chicken Tikka Masala originated in the UK where as Butter Chicken is a true Punjabi dish taking it’s influence from hundreds of years of Punjabi tradition and history.
Butter Chicken is typically a very rich dish, as is typical with cuisine from the Punjab, historically due to the amount of calories that the rural people burned whilst working in the fields during the day.
First the chicken is marinated with garlic, ginger, chilli, yogurt, lemon juice and other spices and then traditionally cooked in clay oven or tandoor. The sauce is prepared separately and consists of spices, butter and cream to give the curry a luxurious smooth richness.
Originally created during in the 1950s, its invention is attributed to three Punjabi restaurateurs, Kundan Lal Jaggi, Kundan Lal Gujral and Thakur Dass, who founded the world-renowned Moti Mahal restaurant in Delhi.
The original Recipe for Butter Chicken came about as a solution to a problem – Tandoor cooked chicken can become slightly dry sometimes if left in the tandoor and not wanting to waste anything, the chefs were looking for a way to make the chicken more moist.
The answer came when a customer came to their restaurant and wished to order a chicken curry, but there was only tandoori chicken available. The chef decided to create a gravy to go with the chicken which originally was made from cream, butter and tomatoes and a few spices.
They realised that this would be the ideal way to rehydrate the tandoori chicken and butter chicken was born! From that day, it has become one of the most popular dishes in Indian cuisine.
Quick and Easy Butter Chicken Recipe:
This super easy recipe for Butter Chicken Curry is quick to make and uses simple ingredients that most of us already have in our cupboards at home. I typically marinade the chicken the night before to give it the full flavour
Chicken and Marinade Ingredients
800g skinless, boneless chicken cut into 3cm pieces. You can use thighs if like as some people think chicken thighs have more flavour
2 peeled garlic cloves finely crushed
2cm peeled ginger finely grated
½ tsp salt
½ – 1 tsp hot chilli powder
1½ tsp lemon juice
75ml natural yoghurt
½ tsp garam masala
½ tsp ground turmeric
1 tsp ground cumin
1-2 tbsp vegetable oil
Butter Chicken Served with Rice and Naan Bread
Authentic Butter Chicken Curry Ingredients
1½ tbsp ghee or if you can’t get ghee, use melted unsalted butter
2 peeled garlic cloves finely crushed / chopped
2cm stick peeled ginger finely chopped
Seeds from 1 cardamom pod lightly crushed
1 tsp ground coriander
1 -2 tsp garam masala
1 tsp ground turmeric
1 – 3 tsp hot chilli powder(careful!)
300ml tomato passata or chopped tomatoes blitzed until super smooth
1 tbsp lemon juice
40g unsalted butter
250ml (1 cup) of double cream (heavy cream) or Crème Fraîche for a lighter version
1 tbsp chopped coriander for garnish
Butter Chicken Recipe – Chicken Preparation
From the Chicken Ingredients, add the cubed chicken, garlic, ginger, chilli, salt and lemon juice into a large bowl. Make sure the chicken is well coated, cover the bowl and leave to marinate in the fridge for at least 1 hour.
Now mix the garam masala, tumeric, cumin and yohurt and add to the chicken, again making sure that the chicken is well coated with the mixture. Cover and marinate for at least another 2-3 hours in the fridge although overnight is preferable.
When you’ve finished marinating the chicken, preheat the oven to 180C and after placing the chicken pieces on a grill rack, bake them for 8-10 mins.
Now remove the chicken from the oven and brush with a little oil and turn then over.
Put back into the over and bake for another 10-12 mins or until the the chicken is just cooked through.
Butter Chicken Recipe – Sauce Preparation
Heat the ghee/butter in a large frying pan and once it’s hot, add the crushed garlic and ginger and fry for 1-2 minutes only
Now add the chilli powder, cardamom, garam masala, cloves, coriander and turmeric and stir well frying for another 1-2 minutes
Then stir in the tomato puree with the lemon juice and cook for a further 1-2 minutes.
Add the already cooked chicken pieces and the butter and cream and stir gently until the butter has melted and the sauce becomes smooth.
Add more seasoning if neccesary and when ready serve and garnish with chopped corriander
Preparation time: 30mins, but don’t forget about all the marinating!
Cooking time: 30m
Number of servings (yield): 4
I hope you love this scrummy simple and easy Butter Chicken recipe as much as I do, and if you do then please tell us all about it in the comments below and afterwards take a look at my favourite authentic Chicken Madras Recipe or if you’re looking for something more spicy try the best vindaloo recipe you’ll find online…