I love the flavors of India. The spices are so unique and the cream makes it so rich.
I have talked about my favorite foods and they are both SPICY. But spicy does not just mean hot. I believe spicy means depth of flavor. A unique flavor. My two favorite ethnic foods are Mexican and Indian. I think you would agree that they are nothing a like. What they both have going for them is they use strong spices and fresh herbs. Cilantro is a common herb between the two styles of food.
I have made quite a bit of Indian food – from traditional to not so traditional. The traditional goes from vegan and vegetarian to plenty of chicken dishes. Some of my favorite recipes include this vegetarian DAL MAKHANI (my last post); I love the yellow curry that inspires these LENTILS; Here is a traditional CURRY and a less traditional Indian spiced Salmon served on top. Finishing with some non-traditional Indian creations, I first offer up this PANEER PIZZA; INDIAN TURKEY BURGER; and I finish with these INDIAN SPICED FRIES.
This Indian Butter Chicken is put together essentially in two phases. The chicken is marinated in a yogurt spice mixture, and then, browned in a Dutch oven. The second stage is the building of the sauce. The sauce begins with adding spices to the sautéed onions. And finishes with adding the tomato sauce, more spices and coconut milk (AND BUTTER). The dish is rich and full of flavor.
The cast of characters.
Putting together the Indian Butter Chicken.
The Indian Butter Chicken Plated.
Indian Butter Chicken
Indian Butter Chicken is super flavorful and rich dish made in two steps. The chicken is marinated and the sauce is built with spice, butter and tomatoes.
- 8 Whole Boneless, skinless chicken thighs cut in 1" cubes
- 1 Cup Plain Fat Free Greek Yogurt
- 4 Cloves Garlic minced
- 2 Inches Fresh Ginger minced
- 1 Tbsp Garam masala
- 1 Tbsp Turmeric
- 1 1/2 Tbsp Red Chili Powder
- 1 Tbsp Salt
- 2 Tbsp Olive oil
- 3 Tbsp Butter divided; use ghee if you have it
- 1 Whole White onion diced
- 3 Cloves Garlic minced
- 2 Inches Fresh ginger minced
- 1 1/2 Tsp Garam masala
- 1 1/2 Tsp Ground cumin
- 1 Tsp fresh ground coriander
- 1 1/4 Tsp Salt
- 15 Ounces Crushed tomatoes
- 2 Tsp Red chili powder
- 1 Cup Heavy cream
- 1/2 Tsp Ground feneugreek
In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 2 hours (or overnight if time allows). Heat oil in a Dutch oven. When the oil is hot, add chicken pieces in batches - do not crowd the pan. Fry until browned for about 3 minutes per side. When all the chicken is charred, set aside and keep warm. The chicken will finish cooking in the sauce.
In the same Dutch oven, heat the butter on medium heat. Saute the onions until they start to soften (about 5 minutes). Be sure to scrape up the browned bits on the bottom of the pan. Next, add the garlic and ginger and sauté for 1 minute until fragrant, followed by adding the ground coriander, cumin and garam masala. Lt cook for about 20 - 30 seconds until fragrant, while stirring occasionally. Next, add the crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens. You are looking for a deep brown red color with the sauce. Remove from heat, scoop mixture into a blender in batches and blend until smooth. You may need to add a couple tablespoons of water to help it blend. Pour the puréed sauce back into the Dutch oven. Next, stir in the cream, sugar and ground fenugreek into the sauce. Add the chicken with juices back into the pot and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Garnish with chopped cilantro and serve with over basmati rice.
Adapted from Cafe Delights - https://cafedelites.com/butter-chicken/