Indian Butter Chicken

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

1. 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.
   
2. 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.
   
3. 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. 
   
4. Stir in the remaining 2 tablespoon butter; season with salt and pepper to taste.
5. 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

1. 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.
2. 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.
3. 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. 
4. Stir in the remaining 2 tablespoon butter; season with salt and pepper to taste.
5. Serve garnished with lime and cilantro if desired, alongside naan and rice.

Beginning with the basics: Aloo Gobi—Indian Style Cauliflower with Potatoes

After interviewing Kamila Dandu and tasting her Chicken Tikka (Dandu Style,  Sunflower Living Magazine, spring 2013, pp. 22-27), I was sold on Indian food. Since then we have continued to enjoy Indian cuisine at the Monsoon Grill in Topeka. However,  I must admit that we are still in the beginning stage when it comes to cooking Indian food, so we are starting out with a basic recipe.     
       This dish was fast, easy and very tasty. Several sources mentioned you could add stewed tomatoes to the basic dish, and that’s what we did. We served it as a side but it can  be used as an entrée. Also, we cut the recipe in half for just the two of us.

Aloo Gobi—Indian Style Cauliflower with Potatoes   4 servings

1 tablespoon vegetable oil

1 teaspoon cumin seeds

I love the colors & flavorsof Indian spices!

1 teaspoon minced garlic

1 teaspoon ginger paste – see recipe below

2 medium potatoes, peeled and cubed

½ teaspoon ground turmeric

½ teaspoon paprika

1 teaspoon ground cumin

½ teaspoon garam masala

Salt to taste

½ to ¾ cup stewed or diced tomatoes with juice

1 lb. cauliflower, cut into small pieces, similar in size to the potatoes

1 teaspoon chopped fresh cilantro + a few leaves for garnish                  

1. Heat the oil in a medium skillet over medium heat.
2. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned.
   
3. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
   
4. Add the tomatoes and juice, cauliflower and cilantro.
   
5. Reduce heat to low and cover; stir occasionally, and continue cooking 10 minutes, or until potatoes and cauliflower are tender.
   
6. Garnish with a few cilantro leaves. 

I found the recipe for this paste recipe at Food Network, courtesy of Arti Sequeira.    I did it down as I wasn’t sure when I might be using it again!

Ginger-Garlic Paste:

½ cup cloves garlic, whole

½ cup fresh ginger, peeled, cut into 1/2-inch slices

¼ cup canola oil

Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste. (I used the pulverizing blade of a NutriBullet to make the paste.)

Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc.

Recipes without photos . . .

Aloo Gobi—Indian Style Cauliflower with Potatoes  4 servings

1 tablespoon vegetable oil 

1 teaspoon cumin seeds 

1 teaspoon minced garlic 

1 teaspoon ginger paste – see recipe below

2 medium potatoes, peeled and cubed 

½ teaspoon ground turmeric 

½ teaspoon paprika 

1 teaspoon ground cumin 

½ teaspoon garam masala 

Salt to taste 

½ to ¾ cup stewed or diced tomatoes with juice

1 lb. cauliflower, cut into small pieces, similar in size to the potatoes

1 teaspoon chopped fresh cilantro + a few leaves for garnish                  

1. Heat the oil in a medium skillet over medium heat.
2. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned.
3. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
4. Add the tomatoes and juice, cauliflower and cilantro.
5. Reduce heat to low and cover; stir occasionally, and continue cooking 10 minutes, or until potatoes and cauliflower are tender.
6. Garnish with a few cilantro leaves. 

I found the recipe for this paste recipe at Food Network, courtesy of Arti Sequeira.    I did it down as I wasn’t sure when I might be using it again!

Ginger-Garlic Paste:

½ cup cloves garlic, whole

½ cup fresh ginger, peeled, cut into 1/2-inch slices

¼ cup canola oil

Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste. (I used the pulverizing blade of a NutriBullet to make the paste.)

Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc.