Butter Chicken

Indian cuisine is embedded in Singapore food culture and one of the best dishes introduced by our Indian brothers is butter chicken. It should not be confused with chicken tikka masala, a similarly colored Indian chicken dish. Dressed chicken ( de-boned or not) is marinated overnight with a mixture of spices such as garlic paste, ginger, garam masala, lemon, coriander, cumin, turmeric , chili and yogurt. Traditionally it’s cooked on a tandoor oven but if you don’t have one, you can grill or cook it using a regular oven. The sauce is a mixture of butter, tomato puree and spices including cinnamon, cumin, fenugreek, pepper and fresh cream. I headed to Little India to a restaurant called Achaya Kari. The smell of spices is wafting in the air and it made me hungry. The place is simple but they serve a wide variety of Northern and Southern Indian cuisine. The butter chicken in this place is a must! It goes well with cheese and garlic naan. The thick gravy blended well with the tender chicken breast cubes. I think rice will also go well with this. I also tried their kadai mutton, it’s good because it doesn’t have that strong, gamey smell to it and the meat was cooked well, tender and juicy. I’m just thinking, a cold pint of Guinness stout may give this dish a good finish. The coffee, creamy character of Guinness will wash down the down the spicy goodness of butter chicken.