Description
A perfect gateway dish into Indian spices and Indian cooking. And yes, it does use butter.
Ingredients
- 1 cup Plain Greek Yogurt
- ½ whole Lemon, Juiced
- 1-½ Tablespoon Garam Masala
- 1 Tablespoon Turmeric Powder
- 2 Tablespoons Ground Cumin
- 3 whole Boneless Skinless Chicken Breasts Cut Into Bite Size Pieces
- 1 stick Unsalted Butter
- 1-½ Tablespoon Canola Oil
- 2 whole Medium-sized Onions, Diced
- 1-½ Tablespoon Minced Garlic
- 2 Tablespoons Minced Ginger
- 1 Tablespoon Whole Cumin Seeds
- 1 whole Cinnamon Stick
- 2 whole Indian Chili Peppers, Seeded And Diced
- 1 cup Diced Tomatoes
- 1 teaspoon Salt To Taste
- 1 cup Chicken Stock
- 1-½ cup Heavy Cream
- ¼ cups Chopped Almonds
- ½ cups Fresh Cilantro, Chopped
- Cooked Rice (optional)
- Naan (optional)
Preparation
I know, seems like a lot of ingredients. Granted it is more than usual, but every one counts to make this outstanding dish. The chicken needs to marinate overnight, so plan ahead!
Start by mixing the yogurt, lemon juice, garam masala, turmeric, and cumin in a mixing bowl. Once the spices are nicely incorporated, add the cut up chicken pieces. Toss to coat the chicken in the spice mixture. Cover the bowl and place it in the refrigerator to marinate overnight.
The following day when you are ready to make the Indian butter chicken, remove the marinated chicken from the refrigerator and let it sit on the counter to take some of the chill off of it while you prepare the remainder of the dish.
Heat a large skillet or pot to the stove over medium heat then add the butter and oil. Let the butter melt until it gets nice and bubbly. Then add your onions. Sweat the onions for about 7 minutes on medium heat, then add the garlic, and ginger. Give that a nice stir and continue cooking and stirring until the onions begin to caramelize a bit, about another 10 minutes.
During this time, heat a smaller skillet on medium-low heat, and then add the cumin seeds and cinnamon stick. Cook until fragrant, only a few minutes or so. Then place this mixture into the skillet with the onions.
Give it another good stir, then toss in the chilies, tomatoes and salt. Stir once more and cook for another 3 minutes or so.
Add the chicken and marinade, and stir to incorporate all of those ingredients. Take in the smell. It’s divine.
After a few minutes of cooking, add the chicken stock, and bring to boil, then cover and simmer for about 25 minutes.
Once the chicken is cooked through, add the cream and almonds. Taste and season with additional salt if needed.
When you are ready to serve, add a bit of cooked rice to a bowl, and ladle in the Indian Butter Chicken. Garnish with some fresh cilantro and serve with a side of naan or khichiya papad (my family loves this stuff).
I think this was my wife’s first attempt at trying Indian butter chicken. She loves many of the Thai curries I whip up for her, and she definitely fell in love (as did I) with this dish. It’s so warming and delicious that you will be wanting more and more. Trust me. Anyway, I hope you give this one a shot as it is a great entrance into Indian cuisine. Enjoy!
