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Butter Chicken
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Description
You can now have your Indian food and eat it too.
Ingredients
- 3 cloves Garlic, Minced
- 1 Tablespoon Freshly Minced Ginger Root
- 2 Tablespoons Garam Masala
- 1 Tablespoon Ground Turmeric
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Extra Virgin Olive Oil
- 1 pinch Coarse Salt And Freshly Ground Pepper
- 4 Tablespoons Butter, Divided
- 1 whole Medium Yellow Onion, Finely Chopped
- 15 whole Almonds, Toasted And Blitzed In A Food Processor Until It Becomes A Fine Powder (almost Buttery)
- 1 can (14.5 Oz. Size) Tomato Sauce
- ½ cups Plain Greek Yogurt
- ½ cups Half-and-half
- 4 whole Chicken Breasts, Cut Into Bite-sized Pieces
- 2 cups Jasmine Or Basmati Rice, To Serve
- ¼ cups Fresh Cilantro For Garnish
Preparation
Using a mortar and pestle, grind the garlic, ginger, garam masala, turmeric, cayenne, oil and a pinch of salt and pepper into a paste. Set aside.
Melt 2 tablespoons butter in a large sauce pan. Once it starts to bubble, add the diced onion and saute 4 minutes. Add the paste and ground almonds. Toss to coat and bloom 1 minute.
Add the tomato sauce, yogurt and half-and-half. Stir to combine and bring to a simmer.
Add the chicken and the remaining 2 tablespoons butter. Simmer on low for 30 minutes.
Serve butter chicken over rice and garnish with cilantro.
Your mouth and stomach are so happy right now.
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2 Comments
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Bev Weidner on 10.31.2011
Carla, I’m so glad you liked it! Thanks so much for letting me know!
Carla on 10.29.2011
I made this tonight. It was easy, the smells in the kitchen were incredible and it tasted even better. Full of flavor and wonderful spices. It had some heat to it, which we like – but just be prepared. Thank you for this – it is a keeper.