This recipe came from my husband who learned it on his mission to British Colombia. He asked a lady in his area, who ran an Indian restaurant to teach he and his companion how to make Butter Chicken. She showed them how to add a little this, a lotta that and don’t forget to kiss your hand as you add the salt so your dish won’t be too salty. I fell in love with this curry when my husband would make it, but NEEDED a real recipe I could duplicate. So I finally quantified all those “little of this” bits and wrote it down. And it’s soooooo good. The butter quantity is correct, this is definitely a sometimes food. But it’s so worth it.
Butter chicken
Serves 4-5
Ingredients:
1 cup butter
1 lb boneless, skinless chicken
1 diced onion
3 cloves minced garlic
2 tsp grated ginger
1/2 tsp red chili flakes (or more for extra heat!)
2 tsp garam masala
1 tsp turmeric
1 tsp paprika
1 tsp cumin
1 tsp salt
1 14.5 oz can crushed tomatoes
1/2 cup heavy cream
1 tsp kasoori methi (Fenugreek leaves)
Basmati or jasmine rice, to serve
Naan, to serve
Directions:
Melt butter in large sauté pan over medium heat. Wait until butter just starts to brown, then add the chicken. Cook chicken in butter then remove chicken from pan and set aside. Add the onion to the pan and cook until translucent and starting to brown, 5-8 minutes.
Add garlic, ginger and chili flakes, sauté about 30 seconds. Add spices and salt and cook until fragrant, turning down heat, if needed. Pour in crushed tomatoes and simmer 10 minutes.
Remove sauce from heat and use an immersion blender to blend until smooth. Or carefully pour sauce into a blender and purée until smooth. Return sauce and cooked chicken to the pan and heat until chicken is warm. Remove from the heat and stir in cream and kasoori methi. Add salt if needed. Serve hot with rice and naan.
Naptime Prep Cook 