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Butter Chicken

Butter Chicken

I go through phases while blogging. The first phase is cooking cooking and cooking while taking pics, but without writing about it for weeks, until I hoard a dozen recipes but too exhausted to do anything about them. The second phase is writing and editing photos and not cooking anything except repeats because why take the effort making new exciting foods if I’m not going to document them? The third phase is just ordering takeout or making mac and cheese because I just can’t anymore. It is not a consistent schedule, but when inspiration hits me I take advantage of it until I burn out. Hopefully it hits me more often than not.

Now, I know that this is probably not authentic butter chicken. There was no mortar and pestle used for grinding spices. Maybe there aren’t even all the necessary spices used for this particular dish. But after eating so many Indian buffets, this is as close as it gets for me. I can replicate it enough to satisfy my craving.

butter chicken 1

I had a friend who I used to lunch with (yes yes, hate to admit it but I’ve become a lady who lunches now – but pinky is not up in the air as I sip my tea) and after she moved away I feel sort of uncomfortable going to the Indian buffet for lunch by myself. Buffeting alone is sadder than dining alone. I can’t joke about my gluttony to the person across from me. If I sat alone I would just feel shame as I look down into my butter chicken or tikka masala, wiping my tears with the freshly made naan.

So it’s come down to this – I have to make my own butter chicken to eat unabashedly in the privacy of my own home. Where I feel free to shovel chunks of chicken down my gullet and scoop unhealthy amounts of basmati rice mixed with rich tomato sauce into my mouth.

This recipe does require a lot of different spices, but it is worth it. Each spice adds more depth of flavor to the dish. It is one of those dishes I would make over and over again, because once you try one bite you need to take another, and another.

And another.

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Instructions with Photos:

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I combined all the spices, minced onion and garlic, and garlic/ginger paste in a small bowl.

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In a large skillet, combine oil and butter and heat to medium high.

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When butter is melted, add Group 1 sauce ingredients.

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Sauté for 3-4 minutes or until onions have softened.

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Then add Group 2 Sauce Ingredients (tomato paste, yogurt, half n half, and tomato sauce). Use a whisk and combine thoroughly.

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Bring to a boil then lower to a simmer for 10 minutes. Take off heat and set aside.

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In a large bowl, combine chicken, cayenne, salt, garam masala and mix well.

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Add 1 Tbsp. oil to a large skillet and heat to medium high, then add chicken pieces.

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Cook until browned (does not need to be cooked all the way through yet), 5-6 minutes.

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Add the sauce and simmer for 10 minutes.

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Combine cornstarch and chicken broth and pour into the simmering sauce. Mix until thickened. Remove skillet from heat.

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Discard bay leaf. Serve butter chicken over basmati rice. Sprinkle chopped parsley for garnish (optional).

butter chicken 3

Butter Chicken

October 2, 2017
: 4
: easy

By:

Ingredients
  • INGREDIENTS:
  • 1 Tbsp oil
  • 2 Tbsp. butter
  • GROUP 1 SAUCE INGREDIENTS:
  • 2 garlic cloves, minced
  • 1/4 onion, minced
  • 2 Tbsp. lemon juice
  • 1 Tbsp. garlic/ginger paste
  • 1 tsp. garam masala
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 bay leaf
  • 1/4 tsp. turmeric
  • 1/2 tsp. cinnamon
  • 1 tsp. coriander
  • 1/2 tsp. salt
  • GROUP 2 SAUCE INGREDIENTS:
  • 1 Tbsp. tomato paste
  • 1/2 cup plain yogurt
  • 1 cup half n half
  • 14 oz. can tomato sauce
  • OTHER INGREDIENTS:
  • 1 lb. chicken, cut into bite size pieces
  • 1/4 tsp. cayenne
  • 1 pinch salt
  • 1 tsp. garam masala
  • 1 Tbsp. oil
  • 1 Tbsp. cornstarch
  • 1/4 cup chicken broth (substitution: 1/4 cup water)
Directions
  • Step 1 In a large skillet, combine oil and butter and heat to medium high. When butter is melted, add all the sauce ingredients except the tomato paste, yogurt, half and half and tomato sauce. Sauté for 3-4 minutes or until onions have softened. Then add tomato paste, yogurt, half n half, and tomato sauce. Use a whisk and combine thoroughly. Bring to a boil then lower to a simmer for 10 minutes. Take off heat and set aside.
  • Step 2 In a large bowl, combine chicken, cayenne, salt, garam masala and mix well. Add 1 Tbsp. oil to a large skillet and heat to medium high. Add chicken and cook until browned (does not need to be cooked all the way through yet), 5-6 minutes. Add the sauce and simmer for 10 minutes.
  • Step 3 Combine cornstarch and chicken broth and pour into the simmering sauce. Mix until thickened. Remove skillet from heat. Discard bay leaf. Serve butter chicken over basmati rice and sprinkle chopped parsley for garnish (optional).
  • Step 4 *I’ve separated the sauce ingredients into group 1 and group 2 to make it easier for you. A lot of recipes I’ve seen didn’t list ingredients in the order you make them, and since there are a LOT of spices here it can get confusing, and you don’t want to accidentally leave any out.



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