Our neighbor is from India and they invite us over often for the most delicious meals. One of my favs is Butter Chicken and I just had to figure out how to make it. Here is what I’ve come up with and I’m very happy with the flavor and texture. Enjoy!
Ingredients
- FOR THE CHICKEN MARINADE:
- 6 boneless chicken breasts cut into bite sized pieces
- 2 TBS minced garlic
- 1 TBS grated fresh ginger
- 1 tsp garam masala
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp cumin
- Sea salt & pepper to taste
- 1/2 cup plain yogurt
- Juice of 1 lemon
- FOR THE BUTTER CHICKEN:
- Olive oil
- 1/4 cup butter
- 1/2 onion, chopped
- 1/2 red bell pepper chopped
- 3 cloves garlic minced
- 1 TBS grated fresh ginger
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp chili powder
- Sea salt & pepper to taste
- 1 tsp red chili flakes
- 2 large tomatoes, diced
- 1 cup heavy cream
- Parsley & heavy cream for garnish
Instructions
- Place the marinade ingredients in a large zip lock bag. Mix and add the chicken. Seal the bag and toss the chicken in the marinade until cloaked. Marinate the chicken in the sealed bag for at least 1 hour or overnight.
- Preheat the oven to 375°. Line a large sheet pan with foil and parchment paper. Evenly distribute the marinated chicken on the pan. Drizzle with a bit of olive oil. Bake for for 20-25 minutes until done. Remove from oven, cover with foil and set aside.
- Melt the butter in a large deep pot. Add the onion and peppers and cook them 5 minutes to soften. Add the garlic and ginger and cook 1 minute, until they become fragrant. Add the garam masala, cumin, red chili powder, salt and pepper, and red chili flakes (if using). Stir and cook for 1 minute. Stir in the diced tomatoes. Bring to a quick boil, then reduce the heat and simmer for 15 minutes to break everything down. Transfer the sauce to a blender or food processor and process until smooth. Add the sauce back into the pan. The sauce should very smooth. Stir in the cream and add the chicken to the pan. Heat and simmer for 15-20 minutes and the sauce thickens up a bit. If the sauce gets too thick, add a bit of filtered water. Serve with jasmine rice. Garnish with fresh parsley & additional heavy cream, if desired.
