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, Samosas, Lamb Keema, Chicken Tikka Masala, 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 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 Indian Naan Bread, 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
– Yakitori Chicken Skewers
– 3 Cheese Chicken Parmesan
– Chicken Stuffed Crêpes with Poblano Sauce
– Chicken Valdostana
– 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 pink 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.
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