My oldest absolutely loves Indian food as does my wife and me.  As you have read, we are in the middle of some cooking lessons and I thought we would try some Indian.  This can be quite involved.  The reality, in this case, was we were cooking multiple things at one time.  So, he lost a little focus and had a lot he was trying to keep up with at one time.  I do not think we realize, how adept we become at multi-tasking as we learn to cook.  What took hours and was overwhelming, we just kind of do.  I guess that is a neat takeaway in this experience for me.  A chance to appreciate my growth in the process.

top down 500

This recipe was not as complicated as many of the Indian recipes I have tried.  So if you love Indian food and want a good starter, this is it.  After all, it is butter chicken – even the name sounds delicious.

Ingredients (adapted from All Recipes):
  •      2 tbsp turmeric

Directions

  1. Heat the oil in a dutch oven over medium high heat.  Add the shallot and onion and saute until soft and translucent – about 8 – 10 minutes. Stir in Ghee, lemon juice, ginger, garam masala, chili powder, cumin, turmeric and bay leaf.  Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.

Indian sauce in pot 500

  1. Heat canola oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 5 minutes per side.  Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced about 3 – 4 minutes. Put chicken into sauce and simmer for 10 minutes.

Chix in pan 500

  1. Mix together cornstarch and water, then stir into the sauce.

45 degree angle 500
Cook for 5 to 10 minutes, or until thickened.  Enjoy!