Indian Butter Chicken
In one of my previous blogs, I talked about my friend Mario in my early 20s’ when we were experiencing different ethnic cuisines in Montréal. That was when I first encountered Indian cuisine. It was “love at first… bite”. The complexity of spices, herbs and ingredients combined together was something very new and scrumptious to me. Although my experience was beyond expectations, somehow I didn’t have Indian food again for almost 10 years.
When I moved to Toronto, a friend of mine who was East Indian took me to a very high end Indian restaurant downtown. As soon as we walked in, the aroma floating in the air took me back to Montréal and the first time I tried Indian cuisine. My first thought was “Why didn’t I come back sooner?” My experience that night was even better than my first time because of my companion’s background. I tried some of his favorite dishes such as Indian Butter Chicken and I was very pleased. I made a promise to myself to return regularly to Indian restaurants.
Here in the lower mainland of British Columbia, there are some areas that have a high East Indian population and a lot of East Indian restaurants. Even my local grocery store carries many items from Asia and the Middle East. One day I decided to try and make my own Indian Butter Chicken. With a mix of spices and herbs, my first attempt was a great success!
Other very tasty recipes I make from Indian cuisine are Tandoori Chicken, Lamb Keema, Chicken Tikka Masala, Samosa, Mughlai Chicken, Rogan Josh, Chicken Chapli Kebab, and many more…
When it comes to the tomato soup, I have two options. Either I use a can from the store or I use my own recipe which is so tasty! To view the recipe, click on this link… Creamy Tomato Basil & Parmesan Soup
This dish is now on our regular kitchen menu and after you give it a try, I’m sure it will be on yours as well. Indian Butter Chicken is super easy to prepare and make. Served with basmati rice and my Indian Naan Flatbread, this is a delightful meal you’ll enjoy!
Bon Appétit!
Check out these other scrumptious chicken recipes…
– Chicken Française
– Chicken with Creamy Mushroom Garlic Sauce
– 3 Cheese Chicken Parmesan
– Chicken Stuffed Crêpes with Poblano Sauce
– Chicken Tikka Masala
– North African Chicken Thighs with Dates & Pomegranate Molasses
and for even more International recipes, click on this link… Recipe Category • International
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Indian Butter Chicken
Hover to scale
Ingredients
MARINADE
- 1/2 cup 2% plain yogurt
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1 tbsp. fresh ginger, minced
- 2 large cloves garlic, pressed
- 2 tsp. garam masala
- 1 tsp. curry powder
- 1/8 tsp. cayenne pepper, or more to taste
- 2 medium chicken breasts, cut into bite size pieces
CURRY
- 1 tbsp. ghee (substitute vegetable oil) tips & tricks
- 1 cup red onions, chopped
- 2 large cloves garlic, pressed
- 1/2 tbsp. garam masala
- 1/2 tbsp. curry powder
- 1 tsp. mild paprika
- 1 can (10 oz.) cream of tomato soup see Recipe
- 1 tbsp. brown sugar, such as demerara
- 1/4 tsp. ground Himalayan sea salt
- 1/4 tsp. cayenne pepper *optional
- 1 tbsp. butter
- 1 cup 35% heavy cream
SIDE & GARNISH
- long grain rice, such as basmati
- fresh cilantro, chopped tips & tricks
- naan flatbread, to dip in the sauce see Recipe
Directions
MARINADE
- In a large bowl, combine yogurt, lemon juice, garam masala, curry powder, ginger, garlic and cayenne pepper; whisk until well blended.
- Add chicken and stir until well coated.
- Cover and refrigerate overnight or up to 24 hours.
CURRY
- In a large deep skillet over medium-high heat, add ghee. When it gets hot, add onions and sauté until translucent. Add garlic and sauté for 1 minute.
- Add chicken and the marinade; stir quickly to prevent from sticking.
- Add garam masala, curry powder and mild paprika. Stir until the chicken pieces turn white, about 3 minutes.
- Add tomato soup, brown sugar, salt and cayenne pepper. Decrease the heat to low and simmer for 20 minutes; taste and adjust seasoning if needed.
- A couple minutes before the cooking time is up, stir in butter until melted.
- Add heavy cream, stir and bring the heat to medium. Cook for another 5 minutes for a thicker sauce.
- Remove from the heat and spoon the butter chicken beside the rice. Sprinkle cilantro over and serve along with naan bread.
Don't forget to rate and comment on this recipe!
