Creamy Butter Chicken

Directions

• IDDSI Level 7 Regular
• In a medium bowl, toss the chicken with the combined butter sauce and cream. Cover and chill in the fridge for 1hr or overnight. Pre-heat oven to 160-degree fan forced setting. Grease a medium to large baking dish (heavy based if possible) and line with baking paper.
• Searing: Place a frypan over medium heat, add the olive oil. Add the marinated chicken and brown and seal on each side. Add the remaining sauce to the pan and gently simmer.
• Cooking: Remove and place the chicken in the baking dish and add the butter sauce on top. Cover the chicken with a sheet of baking paper and then cover with foil. Place in oven for 2.5 hours. You can also cook this in a slow cooker for 4-6 hours.
• Checking texture and further cooking if needed: Check the tenderness of the chicken; if more cooking is
  required, place it in the oven for a further 30 minutes. Remove from the oven and let sit on rack and rest for 10 minutes.
• Serving: Slice the meat. Serve with rice and vegetables.
• IDDSI Level 7 Regular Easy to Chew
• Follow steps 1-4 above from IDDSI Level 7.
• Removing skin and bones: When the butter chicken has rested, use your hands in food-safe gloves or two forks and remove the chicken’s skin and bones.
• Testing IDDSI Level 7: Test that the chicken easily breaks apart with a fork and passes the fork pressure test, by pressing it with a fork and ensuring it stays squashed once removing the fork.
• Serving: Serve on a plate with a variety of vegetables and a jug of sauce on the side. Gravy consistency must be made to the correct IDDSI level for each person.
• IDDSI Level 6 Soft & Bite-Sized
• Follow steps 1-4 above from IDDSI Level 7.
• Removing skin and bones: When the butter chicken has rested, use your hands in food-safe gloves or two forks and remove the chicken’s skin and bones.
• Testing IDDSI Level 6: When the butter chicken has rested, test that the chicken easily breaks apart with a fork and passes the fork pressure test, by pressing it with a fork and ensuring it stays squashed once
  removing the fork. If it can, then cut it into 1.5cm pieces with a ruler. If the chicken does not pass the test, then further modify the meat to mince and serve as a Minced & Moist texture.
• Serving: Serve on a plate with correct size vegetables and sauce, or a jug of sauce on the side. Gravy consistency must be made to the correct IDDSI level for each person.
• IDDSI Level 5 Minced & Moist
• Follow steps 1-4 above from IDDSI Level 7.
• Removing skin and bones: When the butter chicken has rested, use your hands in food-safe gloves or two forks and remove the chicken’s skin and bones.
• Place hot cooked butter chicken into a bowl with a hand blender attachment, pulse several times till a minced texture is visible.
• Testing IDDSI Level 5: Check the minced meat using the spoon tilt method: the food should hold its shape on the spoon, then fall off the spoon easily when tilted. Adjust as required. The pieces should be no larger than 4mm and should pass through the tines of a fork.
• Serving: Add thickened sauce to hold the minced chicken. Place minced chicken in a small bowl and place on a dinner plate with vegetables served around the bowls. Serve with sauce or a jug of sauce on the side.
  Gravy consistency must be made to the correct IDDSI level for each person.
• IDDSI Level 4 Pureed
• Follow steps 1-4 above from IDDSI Level 7.
• Removing skin and bones: When the butter chicken has rested, use your hands in food-safe gloves or two forks and remove the chicken’s skin and bones.
• Pureeing: Place hot chicken (no skin or bones) into a high-wattage blender. Add a small amount of
  reserved butter sauce and pulse until combined. Add more sauce slowly and blend on medium speed till pureed consistency is achieved. If you add too much liquid, a thickener may be required.
• Testing IDDSI Level 4: Check the pureed meat using the spoon tilt method: the food should hold its shape on the spoon, then fall off the spoon easily when tilted, then the fork drip test, by picking up some puree with a fork and ensuring no liquid drips through the tines of the fork. Adjust as required.
• Serving: Use a piping bag or food moulds and serve in a smaller bowl on the plate. Place puree chicken in a small bowl and place on a dinner plate with vegetables served around the bowls. Serve with sauce or a
  jug of sauce on the side. Sauce consistency must be made to the correct IDDSI level for each person.