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.
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.
- 2 tbsp turmeric
- 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.
- 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.
- Mix together cornstarch and water, then stir into the sauce.