Butter chicken. No, it doesn’t contain sticks and sticks of butter (not like that would be a bad thing). I mean, that was my first impression of it when my husband took me out to an Indian buffet here in Seattle. I thought, holy crahmoley, butter chicken? Is there such a thing? Well, the answer is yes and you must try to believe.
The chicken is first marinated for a couple hours (for even more marination love leave to marinate overnight) then added to a bed of golden caramelized onions touched by angels who sprinkled in delicious spices. The final touch of heavy cream gives the sauce a nice light orange color and creamy texture. Dear god. You need to try this!
First you want to rinse and pat dry your chicken. Then chop it up into bite-size pieces
Next, gather up your marinade ingredients which consist of yogurt, ginger garlic paste, oil (I used olive), and some masala. You can use any kind of masala you have on hand, my husband has so many spice blends (and doesn’t use them very often as yours truly does the cooking), so I am using the one pictured. If you are interested in purchasing, though I honestly believe anything you have on hand is fine, you can find it here.
Get your chicken all marinated and sexy looking. Cover with plastic wrap or foil and let sit in the fridge for at least 2 hours (overnight is best)!
When your chicken is close to hitting that 2-hour mark of marinating, start chopping your garnishes to get them out of the way. You don’t have to do it but it helps me from feeling overwhelmed 🙂
Alright, for this next phase get out your sauce ingredients which are: chicken bouillon, garlic ginger paste, red chili powder, cumin, coriander, and masala (I used the butter chicken masala again in addition to Kashmiri masala).
In a large skillet or heavy bottom pan, put your butter to melt
Toss in your onions and follow with dousing them in the remaining spices.
Keep stirring them around until they get all golden and yummy looking. If the onions feel dry after adding spices, add water, ¼ cup at a time.
After about 5 minutes add your tomato sauce and stir in for about 10 minutes. Add 2 cups of water and let simmer for 15 minutes before adding the chicken. You can use a blender to make the sauce smooth at this point, however, I tend to leave the sauce as is because the onions are super soft and practically have melted into the sauce and two, I’m hungry and lazy at this point to care.
Cover and let boil for 40 minutes. DO NOT UNCOVER unless you feel the sauce is too thick and needs water.
Check that the chicken is cooked and enjoy.
Butter chicken goes very well with some easy to make Soft Wraps. 😀
Inspired by Little Spice Jar.
1 lb chicken
2 tbsp butter chicken masala
2 tsp garlic ginger paste
1/2 c. yogurt
1 tbsp. oil
1/2 tsp. Butter Chicken masala
1 tbsp chicken bouillon
2 1/2 tsp. garlic ginger paste
1 tsp. chili powder
1 1/2 tbsp. coriander powder
1 1/2 tsp. cumin powder
1 tsp. Kashmiri masala
3 tbsp. butter
1 lg. onion
28 oz crushed tomatoes
2 c. water
1/2 c. heavy cream
In a bowl add tandoori masala, ginger garlic paste, and yogurt. Whisk. Adjust season to preference. Add chicken and marinate for 2 hours or overnight (longer the better)
- Heat butter in heavy pot. Once hot, add onions and saute til soft and golden. Add ginger garlic paste and mix. Add crushed tomatoes and spices. Allow to boil 10 mins, adding the 2 cups of water if needed.
- Blend using hand blender. Bring to a simmer and let sit while you bring out the chicken.
- Add chicken, cover and cook for about 40 minutes. Once cooked through, add heavy cream.