Indian Butter Chicken

Indian Butter Chicken

Indian butter chicken is an Indian dish of chicken mildly spiced with curry sauce. Chicken is marinated for several hours in a cream, yogurt and spice mixture. The spices may include garam masala, ginger, garlic, lemon or lime, pepper, coriander, cumin, turmeric and chili. Source:wiki:Butter_chicken

 

I like Indian food, there is something on their blend of spices makes their dishes unique to them. Some of the Indian food I like are prata with vegetable curry, mutton briyani, poori, tandoori chicken, and my most favorite butter chicken with naan. I love the way they blend their spices but somehow I developed stomach issue when I eat spicy food so, I can’t enjoy spicy food anymore. There was a time I craved for butter chicken and was thinking to eat outside but had a second thought because of my stomach issue. So, I decided to search for a simple and good recipe to try and below is the recipe I found at Pinterest. Simple to prepare and yet the taste is very delicious. When, I first tried it, it was an instant hit with my hubby and kids. The second time I cooked it, when my in-laws came to visit us, and they love it as well. This dish becomes a family favorite.

During the lent season, my daughter requested me to cook this for her, but because we are observing the lent season, we avoid meat dishes till the Easter and promise I will cook after the lent. Finally, I fulfilled my promise to her and cooked this dish today, she was very happy as well as my hubby and my son. 

Here is the recipe I’m using every time I cook this dish. You can add more spices depending on your preferences.

Indian Butter Chicken Recipe

Adopted the recipe from: Indian Butter Chicken

 

Ingredients: Serves: 4

• 6 tablespoons butter, divided into three
• 1 kilo chicken breasts, cut into 1" chunks
• 1 onion, diced
• 3 garlic cloves, minced
• 3 tsp garam masala
• 1 Tbsp fresh grated ginger
• 1 tsp chili powder (1/2 tsp if you don’t want spicy, like me :-))
• 1 tsp ground cumin
• ½ tsp cayenne pepper (optional)
• 1½ cups tomato sauce (or one 14 oz can would work)
• 2 cups cream (1 cup cream, and 1 cup water)
• ½ cup full cream milk
• salt & pepper to taste
• naan or rice for serving

Instructions

1. Using 2 tbsp of butter in a large skillet over medium-high heat, brown the pieces of the chicken so each side is browned. They do not need to be fully cooked all the way through. Work in batches, and set aside when you're done.
2. Melt another 2 tbsp of butter in the pan over medium heat. Add the onion, and cook until beginning to soften — about three minutes. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine, and cook for about 45 seconds before adding the tomato sauce.
3. Bring the mixture to a simmer and let cook for five minutes before adding the cream. Bring the mixture back to a simmer, add the browned chicken, and let simmer for 10-15 minutes. Keep the heat low here — not a rolling boil — and feel free to cook longer (you may need to add more liquid) for more tender chicken. I use diluted milk to top up the liquid if I cook longer.
4. Stir in the remaining 2 tbsp of butter, and season with salt and pepper, to taste.
5. Serve hot, alongside rice or naan.