Prior to making this recipe, the only time I had Butter Chicken it was blistering hot, there was so much heat I was only able to eat a couple bites.
Last weekend my daughter suggested we try making Butter Chicken, I was a little hesitant at first, but figured we could control the heat factor, so we decided it would be fun to give it a try.
I am now totally addicted! This recipe it is pretty simple and unbelievably good!
Butter Chicken ~ A Delicious and Easy Recipe
Prep time
Cook time
Total time
Author: Adapted from - Food.com {http://www.food.com/recipe/indian-butter-chicken-86753}
Recipe type: Dinner
Cuisine: Indian
Serves: 4
Ingredients
- 2 tablespoons oil {we used coconut oil}
- 1 kg boneless skinless chicken breast, cut in large chunks
- ⅓ cup butter
- 2 teaspoons garam masala
- 1 Bay leaf
- 2 teaspoons sweet paprika
- 2 teaspoons ground coriander
- 1 teaspoon ground ginger
- ¾ teaspoon chili powder (more or less to taste)
- 1 cinnamon stick {Break in two}
- 6 cardamom pods {crush seeds & discard pods}
- I large onion, diced
- 2 cloves garlic minced
- 1 (398mls) can tomato sauce
- 1 tablespoon sugar
- ½ cup plain greek yogurt
- ½ cup 18% cream
- 1 tablespoon lemon juice
Instructions
- Heat large frying pan or wok until hot, add oil
- Brown chicken and remove to a plate
- Add more oil if necessary and saute the onions and garlic
- Reduce heat and add the butter.
- Add all of the spices and stir-fry until fragrant- about 1 minute.
- Return chicken to pan and stir to coat with the spices.
- Add the tomato sauce and sugar and simmer for 15 minutes- stir occasionally.
- Add the yogurt, cream and lemon juice and simmer gently for 5 minutes or until the sauce thickens a bit. {DO NOT BOIL}
- Remove Bay Leaf and Cinnamon sticks
- Serve over Basmati rice.
I don’t have a lot of those ingredients on hand, but it certainly sounds yummy. Is this the original ‘hot’ recipe or the one with your modifications?
Kathy at Oak Lawn Images
Kathy this is the one with the modifications, there is a bit of heat but nothing unpleasant. If you want to try it, I have all the spices, I can package them up for you and bring them to book club?
I’m quite excited about the cardamom, apparently you can make cardamom cookies, I’m going to try them next week!
Yummy!!!!
Looks yummy….you can have this next time you invite us over for dinner…..and drinks
I made this last night and this is BY FAR the best Butter Chicken I have ever had. So much flavour! The only thing I might do next time, and there will definitely be a next time, is add more chili powder or something to give it a little move heat ( I like spicy). But I really don’t want to mess with perfection! Thanks alot for sharing this Monica! Can’t wait to have the leftovers today! Cheers!
I am so happy you liked it Sean, it was our first attempt at making Butter Chicken and we too were thrilled with how it tasted, but I agree with you, it is not super spicy and I will add a bit more chili powder next time too! Enjoy your leftovers; I don’t think I mentioned it in the recipe but it is perfect with Naan bread!
Monica
I actually did have it with rice and Naan bread. Delicious!
Awesome, and I must confess Sean, I cannot take full credit for the recipe, it was Shannon’s idea and she had as much to do with the preparation as I did. :)