Wednesday, June 8, 2011

Indian Butter Chicken

I am not normally a big Indian fan, but I decided to try this recipe after bookmarking it a while ago on Bree's blog. I'm so glad I did. All the spices give it such a rich flavor that is perfect with some Basmati rice. Don't be overwhelmed by the amount of spices. I just went to Central Market and stocked up in the bulk section. It's SO much cheaper. This dish isn't spicy if you completely seed the jalapeno, but you can make it spicier by leaving some of the seeds in. Also, don't be silly like me and remove the seeds with your fingers. Your finger tips will burn for about 6-8 hours....

 Yum. I'm looking forward to making this again! 

I decided to make it with these homemade garlic butter rolls- the perfect companion! Recipe here!

Indian Butter Chicken
  • 1 white onion, chopped
  • 2 TBSP fresh ginger, grated and chopped
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and minced
  • 1 TBSP olive oil
  • 2 tsp garam masala
  • 1 tsp chili powder
  • 1 tsp ground cardamom
  • 1/2 tsp ground coriander
  • 1 (6 oz) can tomato paste
  • 2 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 2 bay leaves
  • 1 1/2 pounds boneless, skinless chicken breast, cubed
  • 1/2 tsp ground pepper
  • 1 tsp salt
  • 1/4 cup unsalted butter
  • lime wedges
  • chopped cilantro
  • cooked Basmati rice (according to package directions)
In a large saute pan coated with olive oil, cook onions, jalapeno, ginger and garlic over medium-high heat. Cook until slightly browned (about 5 minutes). 
Add the garam masala, chili powder, cardammom and coriander. Cook 2 more minutes, stirring frequently. This is where the spices start to smell really good! 
 Scrape the onion and spice mixture into a food processor. Add tomato paste and chicken broth, processing until smooth. If you have a little chopper like me, you'll have to do this in 2-3 batches.That's OK! 
Pour the puree back into the pan- adding cream and bay leaves. Bring to a boil and redume hit to low. Simmer until it has reduced to about 3 cups- 5-7 minutes, stirring frequently. 
 Pour sauce into a large bowl and set aside. 
 Clean the pan and get ready to cook you chicken. Dry chicken with paper towles and season with salt and pepper. Heat pan to high. Add chicken and 1 TBSP butter. Cook until it starts to brown and turns obaque. About 3-5 minutes. 
Add sauce back to the pan with the chicken and cook over medium heat until chicken is cooked- 3-5 more minutes. Add remaining butter to the sauce and stir until melted and mixed throroughly. Scoop some rice on your plate/bowl and spoon the Indian Butter Chicken on top. Garnish with cilantro and fresh lime. 

Don't forget to sop up the sauce with a really delicious garlic butter roll.
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1 comment:

  1. This looks delicious - I love butter chicken! I'm not enough of a cook to attempt it on my own so I rely on going to Indian restaurants for it, lol. And I'm with you on raisins - I'll never bake with them either.


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