Butter Chicken

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Butter Chicken

Photo by KimChi381

Everyone's favorite Indian dish, butter chicken is rich and tender. Serve on its own with rice or as part of an Indian meal.

  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • GARLIC PUREE

  • Peel a whole head of garlic and place in mini chop or food processor. Process with the on/off method until garlic is chopped. Stir in 2 tbsp (25mL) vegetable oil and process until pureed. you can also chop this by hand.

  • GINGER PUREE

  • Peel and coarsely chop one 4-inch (10cm) piece ginger. Place in mini chop or processor and chop until fine. Stir in 2 tbsp (25mL) vegetable oil and process until pureed. You can also chop this by hand.

  • GARAM MASALA

  • Use a spice grinder or an old coffee grinder that you use only for spices to make this.

  • 1.5

    tsp (7mL) cumin seeds

  • 6

    green cardamom pods

  • 2

    black cardamom pods

  • 1

    inch (2.5cm) cinnamon stick

  • 8

    cloves

  • 2

    mace blades

  • 1

    tbsp (15mL) black peppercorns

  • Combine cumin, green and black cardamom, cinnamon stick, cloves, mace and peppercorns in a spice grinder. Grinduntil spices form to a powder.

  • BUTTER CHICKEN

  • 1

    tsp (5mL) Giner Puree

  • 1

    tsp (5mL) Garlic Puree

  • Salt to taste

  • 1.5

    tsp (7mL) cayenne pepper

  • 2

    tbsp (25mL) lemon juice

  • 1

    lb (500g) boneless, skinless chicken breast, cut into 1 inch (2.5cm) pieces

  • ½

    cup (125mL) plain yogurt

  • ¼

    tsp (1mL) Garam Masala

  • SAUCE

  • 4

    cups (1L) chopped fresh tomtatoes (or 2 cups/500mL canned, without juice)

  • 2

    tsp (10mL) Ginger Puree

  • 2

    tsp (10mL) Garlic Puree

  • 2

    green cardamom pods

  • 2

    cloves

  • 1

    bay leaf

  • 1

    cup (250mL) water (or chicken stock)

  • 1

    tsp (5mL) cayenne pepper

  • ¼

    cup (50mL) cold unsalted butter, diced

  • 1

    tsp (5mL) Ginger Puree

  • cup (75mL) whipping cream

  • TO FINISH

  • 2

    tbsp (25mL) fresh fenugreek leaves, optional

  • ½

    tsp (2mL) Garam masala

  • 2

    tsp (10mL) sugar

Directions

1. Combine Ginger Puree, Garlic Puree, salt, cayenne and lemon juice in a large bowl. Add chicken and toss to coat. Let chicken marinate for 20 mins at room temp. Add yogurt and Garam Masala and let marinate for 20 mins longer. 2. Preheat oven to 425F (220C). 3. Place chicken on a rack over a roasting pan and roast for 10 to 12 mins or until cooked through. Reserve. 4. Combine tomatoes, Ginger Puree, Garlic Puree, cardamom, cloves, bay leaf and water in a large saucepan over medium-high heat and bring to boil. Turn heat to medium-low and simmer for 25 mins or until tomtatoes have completely broken down. Puree in a blender and strain into a clean pan. 5. Bring sauce to a boil. Add cayenne and simmer until sauce beings to thicken, about 5 minutes. Gradually whisk in butter. Add the chicken and any juice and simmer for 5 mins. Add Ginger Puree and cream and simmer another 5 mins. Stir in fenugreek leaves, Garam Masala and sugar and season with salt to taste.


Nutrition

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