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::nice spice:: Hot Butter Chicken

I am not the best at posting recipes right away.  I end up with a pile of images, and then have to catch up.  Sometimes even forgetting what the meal actually was.  This was a meal that I was prompted to write up immediately.  Normally, I am cooking when PTB gets home, we eat dinner, and then it is time to spend the evening together.  It is certainly not blogging time.  But this meal. This meal, I was told I had to post because it was “exactly the taste he wanted in his mouth”.  I showed him the recipe I based it on, explaining the things I changed.  “Never make it according to that recipe, make it this way!”  You get the point.

I love Indian food.  PTB is usually reluctant to try anything new, but if I order for him he is fine.  Somehow though, Tikka Masala has always been the choice over butter chicken.  I think things may have changed.  I was first inspired to make Butter Chicken by a GoodLifeEats post.  While looking through my endless list of recipes trying to find inspiration for a grocery list, I found the recipe posted on This Week For Dinner.  Jane’s dish was based on the recipe at GoodLifeEats, but used a Tandoor style chicken rather than cooking the chicken in the sauce.  After the positive reaction I had to the Chicken Tikka Masala I made, I decided to mix the recipe up with that style chicken (I don’t like to make things ahead of time and that is a 30 minute marinade).  Have I talked this up enough?

CHICKEN – can be prepped up to a day in advance
What You Need
Step One

6oz plain yogurt
3 cloves of garlic
2″ piece of ginger
1 Tbsp lemon juice
1 Tbsp vegetable oil
Step Two
3-4 chicken breasts, or ~1.5lbs of chicken
1 Tbsp cumin
1 tsp coriander
1 tsp cayenne
1/2 tsp cardamom
1/2 tsp cloves
dash pepper

If you think the SlapChop is silly, look above for why I LOVE my Pampered Chef version.  Mincing garlic and ginger could not be EASIER.

In a small bowl, whisk together all step one ingredients and put in the fridge.

Pat chicken dry and coat on both sides with mixed spices.  Cover and put in the refrigerator for at least 30 minutes (perfect to get everything else together)!

CURRY
Step One
2 Tbsp Butter
1/2 medium-large onion
2″ ginger
3 cloves of garlic
Step Two
1 can Fired Roasted Diced Tomatoes with Green Chiles
Step Three
2 tsp garam masala
1 tsp chili powder
1/2 tsp. cumin
1/2 tsp. cardamom
1/4 tsp. coriander
smidgen of cinnamon
Step Four
3 oz tomato paste
1 cup chicken broth
Step Five
1/2 cup cream
4 Tbsp butter

Chop up the onion, ginger, and garlic.  In a medium saucepan, melt butter over medium heat.  Add onion, etc and cook until onion is clear (~2 min).  Add the can of tomatoes and cook for 5 minutes.

During your 5 minute break: Turn your broiler on high, and put a rack about 6″ from the heating element.  Grab the chicken and yogurt out of the fridge.  Start cooking your rice.  Coat chicken with yogurt mixture, allowing extra to drip off and place on a rack in a baking pan. Place under broiler for 10-18 minutes.  (Until chicken is 160 F internal).

Stir in all step three spices and simmer for 10 minutes.  During the 10 minute break: Catch up if you missed anything during the 5 minute break!  Add step four ingredients and stir.  If you have an immersion blender, blend until smooth.  If you don’t, place sauce in blender, blend until smooth, and return to pan.

Once the chicken is done, let sit for 5 minutes and then cut into 1-inch chucks.  Add chicken and step five ingredients to pan (still simmering).  Stir until all is combined, and serve over hot basmati rice and with naan!

I love the smooth flavor of butter chicken, but as I said, PTB likes it HOT, so I made the chicken a bit spicier.  If you need it mild, simply half the spices in the chicken, and maybe don’t use green chile tomatoes in the sauce.

Serves: 4    Cost: $4/serving

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2 comments

  1. glad you gave the recipe a go with great success!! 🙂

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