Are you ready for the easiest most delicious Butter Chicken recipe ever? Believe me this dish is so easy to make and honestly as I’m starting to write this post my mouth is watering just thinking about it.
Every once and a while my brother, boyfriend and I will choose a weekend to make dinner for my parents at their home. Its always great to use their large kitchen to cook and of course treat them to a home cooked meal that they don’t have to take part in.. well ok they do take part – by eating it!
A while ago we decided to make an Indian feast and cook up a few dishes to share. We made a peas and paneer dish and a lentil dish – but the dish that stood out the most was the Butter Chicken. We found the Butter Chicken recipe in one my fave food mags – LCBO Food & Drink. I have made a few amazing recipes from it in the past and best thing about it is it’s free and always a good read for us food lovers.
So check this out and enjoy!
12 boneless skinless chicken thighs
4 tbsp butter
4 large cloves of garlic
3 tbsp coarsely chopped ginger
2 green chilies or jalapenos, seeded
1 can plum tomatoes
1 tbsp ground cumin
2 to 3 tsp garam masala
1 tsp sweet paprika
1/2 tsp salt
1 cup whipping cream (no one said butter chicken was healthy =)
1 1/2 cups chopped fresh cilantro
1. Cut each piece of chicken into 3 or 4 large chunks. Melt 2 tbsp butter in a large wide saucepan over med – low heat. Add the pieces of chicken. Don’t crowd the pan. Cook until slightly golden 3 to 5 minutes a side. Repeat with remaining chicken.
2 While chicken is browning prepared a spicy tomato sauce. In a food processor start chopping the garlic, ginger and seeded chilies. Add the drained tomatoes and pulse ingredients together until ground – not pureed. Then measure all of the spices and salt into a small bowl.
3. After removing all the browned chicken from the pan, drain juices that have collected in the chicken bowl back into pan. Throw in the spices. Stir constantly and frequently scrape the bottom of the pan for 2 minutes. Pour in the tomato sauce and mix in. Once it comes to a boil, adjust heat so the sauce gently boils and continues to cook, uncovered, until thick. Stir frequently as it thickens. This will take 10 – 15 mins. Then add the cream and continue to boil gently, uncovered and stirring often, until thickened, about 10 mins.
4. Stir in all the chicken and partially cover. Simmer over med-low heat for about 10 min. If serving right away, turn off the burner but leave the pan on the burner, Cover and let sit for 15 mins before serving. Before serving, refresh the taste by stirring in a few generous pinches of cumin, garam masala and about 1 cup of chopped fresh cilantro.
Sprinkle with cilantro and serve with rice or Naan bread