Indian Butter Chicken
I found this one on Yummy. I have seen Butter Chicken on menus but never actually had any so I thought I would try it. I love Indian food and this recipe was highly praised. I had to mess with it a bit to suit my nature. This recipe is for 4 servings.
6 tablespoons butter, divided (give or take)
3 nice boneless skinless chicken breasts, cut into 1″ chunks
1 yellow onion, diced
1/2 cup chickpeas
3 garlic cloves, minced
1 Tbsp garam masala
1 Tbsp fresh grated ginger
1 tsp chili powder
1 tsp ground cumin
1/2 tsp cayenne pepper
1 14 oz can of stewed tomatoes (squish the “mators” up good)
2 cups cream
salt & pepper
lime & cilantro, for garnish
- In a large skillet over medium-high heat, add 2 Tsp of butter and brown the pieces of the chicken so each side is browned. They do not need to be fully cooked all the way through. Work in batches, and set aside.
- Add another 2 Tbsp of butter in the pan over medium heat. Add the onion, and cook until clear
- Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine,
- Add the chickpeas and tomatoes.
- Bring the mixture to a simmer and let cook for five minutes
- Add the cream. Bring the mixture back to a simmer,
- Add the chicken,
- Let simmer for 10-15 minutes. Keep the heat low here — not a rolling boil.
- Stir in the remaining 2 Tbsp of butter, and season with salt and pepper, to taste.
- Serve garnished with lime and cilantro, alongside rice and naan.