I’ll be having some scrumptious leftover butter chicken for lunch today. It took about an hour to prepare and cook, but we tried out the new recipe to great success last night. Wow!
The only thing I’d note is that the recipe, if followed to the letter, results in about two litres of creamy, high-calorie sauce. We had enough for dinner last night, lunch today, and I froze a large container full that should result in at least four more servings at a later, lazier, date.
If you’ve never tried butter chicken, do. As explained in Wikipedia…
“Butter chicken or murgh makhani is a Indian dish popular in countries all over the world that have a tradition of Indian restaurants. While the dish’s general recipe is well known, the actual flavour can vary from restaurant to restaurant even within Delhi. Butter chicken is usually served with naan, roti, parathas or steamed rice.”
I include the recipe below. But it’s not mine. You can get it off allrecipes.com with a simple search for “butter chicken” or similar. It’s considered a bit of a fudge, I might add (not the chocolate kind, but rather the cheating kind.) Real butter chicken would take a day or so to make. This tasty version comes together in under an hour.
1 cup(s) Butter
1 large Onion(s), Yellow or White
1 tbsp(s) Garlic (Cloves)
15 ounce(s) by weight Tomato (Sauce, Can)
3 cup(s) Cream, Heavy
2 tsp(s) Salt (Fine White)
1 tsp(s) Pepper (Cayenne)
1 tsp(s) Masala, Garam
2 tbsp(s) Masala, Tandoori
2 tbsp(s) Oil, Vegetable
1.5 pounds Chicken, Breast (Boneless Skinless)
1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
3. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
4. While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
5. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.
If you are looking for some of the ingredients, Jessica noted a spice store in a previous food-related post, though I discovered one can actually buy garam masala at Save on Foods (provided it’s in stock).