My sister Marla Payne discovered this recipe and it’s become one of her favorites. Her daughter made it for us recently when we were in Texas. Yum!
Erin's Indian Butter Chicken -- I added extra black pepper! |
Indian Butter Chicken 4+ servings
6 tablespoons butter, divided
2 lbs. boneless/skinless chicken thighs, cut into 1” chunks
1 yellow onion, diced
3 garlic cloves, minced
1 tablespoon garam masala
1 tablespoon fresh grated ginger
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 1/2 cups tomato sauce
2 cups heavy cream, more or less as desired
Salt & pepper
Lime & cilantro, for garnish if desired
Naan bread & basmati rice for serving
- Add 2 tablespoon butter to a large skillet over medium-high heat; brown the pieces of the chicken on all sides. They do not need to be fully cooked all the way through. Work in batches, and set aside when you’re done.
- Melt another 2 tablespoon butter in the pan over medium heat. Add the onion, and cook until beginning to soften — about three minutes. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine, and cook for about 45 seconds before adding the tomato sauce.
- Bring the mixture to a simmer and let cook for five minutes before adding the cream. Bring the mixture back to a simmer, add the browned chicken, and let simmer for 10 to 15 minutes. Keep the heat LOW.
- Stir in the remaining 2 tablespoon butter; season with salt and pepper to taste.
- Serve garnished with lime and cilantro if desired, alongside naan and rice.
Recipe without photos . . .
Indian Butter Chicken 4+ servings
6 tablespoons butter, divided
2 lbs. boneless/skinless chicken thighs, cut into 1” chunks
1 yellow onion, diced
3 garlic cloves, minced
1 tablespoon garam masala
1 tablespoon fresh grated ginger
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 1/2 cups tomato sauce
2 cups heavy cream, more or less as desired
Salt & pepper
Lime & cilantro, for garnish if desired
Naan bread & basmati rice for serving
- Add 2 tablespoon butter to a large skillet over medium-high heat; brown the pieces of the chicken on all sides. They do not need to be fully cooked all the way through. Work in batches, and set aside when you’re done.
- Melt another 2 tablespoon butter in the pan over medium heat. Add the onion, and cook until beginning to soften — about three minutes. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine, and cook for about 45 seconds before adding the tomato sauce.
- Bring the mixture to a simmer and let cook for five minutes before adding the cream. Bring the mixture back to a simmer, add the browned chicken, and let simmer for 10 to 15 minutes. Keep the heat LOW.
- Stir in the remaining 2 tablespoon butter; season with salt and pepper to taste.
- Serve garnished with lime and cilantro if desired, alongside naan and rice.
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