Recipe Share

I haven't posted a recipe in a while so I figured that I would share one that I love!  The kids are not overly fond of it so they usually have pasta night while Brent and I have Indian butter chicken (Chicken Makhani).  First off I should tell you that butter chicken really doesn't have much to do with butter. lol  In fact, the entire recipe only calls for 2 tbsp and I have been known to omit it totally.  It is a wonderfully, yummy tomato and yogurt based Indian dish that is served over basmati rice and along side a warm piece of naan (Indian flat bread). 

Most of the spices found in this recipe are readily available at your grocery store.  The only one you may have a hard time finding, depending on your location, is the garam masala.  This is a spice blend (just like curry powder is a blend of various spices) and  you probably won't ever find two brands that taste totally alike.  You will find one that you like and stick with the more you cook Indian recipes.  You CAN make your own but unless you cook Indian food a lot, the price of buying all of the spices wouldn't be worth it in my honest opinion.  Of course you are trading off a bit in taste as freshly ground spices definitely are more flavourful than the already ground stuff. 

One note...you CAN substitute the boneless skinless chicken thighs for boneless skinless breasts.  You will lose some of the flavour that the darker meat has but they will work in this recipe as well.

Ingredients

For the sauce:


1 tablespoon peanut oil (I use either canola or olive)

1 shallot, finely chopped

1/4 white onion, chopped

2 tablespoons butter

2 teaspoons lemon juice

1 tablespoon ginger garlic paste (you can make your own by pureeing a couple cloves of garlic with equal amount of fresh ginger)

1 teaspoon garam masala

1 teaspoon chili powder

1 teaspoon ground cumin

1 bay leaf

1/4 cup plain yogurt

1 cup half-and-half

1 cup tomato puree

1/4 teaspoon cayenne pepper, or to taste

1 pinch salt

1 pinch black pepper


For the chicken:
1 tablespoon peanut oil

1 pound boneless, skinless chicken thighs, cut into bite-size pieces

1 teaspoon garam masala

1 pinch cayenne pepper

1 tablespoon cornstarch

1/4 cup water

Directions

1.Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.

2.Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.

3.Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

 

4. Serve over basmati rice, garnish with some parsley if you like.  Throw in a piece of naan on the side and yum!