- Nov 24, 2006
- 8,543
- 16,063
BUTTER CHICKEN
Does anyone like butter chicken (Indian)? It's surprisingly easy to make and it's much superior to a sauce you'd get out of a jar. It's flavourful but not spicy.
INGREDIENTS
- 1 pound chicken breast cut into bite sized pieces
- 1 small yellow or white onion finely minced
- 1 small can tomato sauce (around 400 ml)
- 1 tbsp of tomato paste (optional)
- 1 - 2 tbsp of butter
- 1 tsp of fresh minced garlic
- 1 tsp of fresh minced ginger
- 2 tsp of coriander powder
- 1 tsp of chilli powder
- 1 tsp of garam masala
- 1 very large pinch of kasuri methi (aka dried fenugreek leaves) This is critical - don't omit. Available most larger grocery stores (ie Superstore)
- 1 cup of milk (I use 1% but higher fat would be creamier)
- 3 tbsp of heavy cream (35% fat - whipping cream) I typically just add more, at least until I get the consitency I want.
- 1-2 tsp salt (or to taste)
- 1/4 tsp of turmeric powder
Heat butter in a pan and add the minced onions. Fry until a very light golden brown
Add the ginger, garlic, coriander, chili powder, turmeric, and salt. I often add 50% - 100% more of each of these but it's up to you. Fry for a minute
Add tomato sauce and cook for 3-4 mins until the mixture bubbles uniformly
Add the kasuri methi, milk, and the cubed chicken. Cook at a gentle boil for 8-10 mins until the chicken is soft. The chicken will let out water. Keep the heat on simmer until the consistency is to your liking.
When done, take pan off the element, add the garam masala and stir in the cream. Don't cook or boil the cream. Serve with basmati rice and oven-warmed naan bread brushed with a little melted butter and salt. Goes great with an ice cold beer. But please, no Bud Light or Coors Light. You've come this far - invest in a good beer.
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