This is one of my husband's favorite dishes. It's decadent and comforting. It is not low-fat. And it's worth every calorie. OK, it's on my list of favorite dishes as well. The last time I made this was almost a year ago, I believe, and my husband recently starting dropping hints that he would greatly appreciate if I decided to make it again. I always tell myself I won't spoil him by granting such wishes, but I never can seem to resist. This time I used a recipe my mother shared with me which was a lot easier than the one I tried before. A lot. Butter chicken can be on the simpe side, or insanely complicated. American's Test Kitchen made it a little too easy. Try this recipe instead. The first step is to make tandoori chicken, or use leftover tandoori chicken. Seriously, who has leftover tandoori chicken lying around? Normally, when I make tandoori chicken I use my mother's amazing spice mix she makes at home, except I was out of it. So sad. But we have discovered an amazing store-bought brand of tandoori masala, Rajah. It comes in a small little tin and you should be able to find it at most Indian/Pakistani grocery stores.
Tandoori Chicken
4 chicken breasts, cubed
4 T tandoori masala
1/4 c plain yogurt (Greek if you have it)
1 T ginger paste
1 T garlic paste
juice from 1/2 lemon
drizzle of olive oil
salt, pepper
Marinate chicken in all the above ingredients for several hours. Overnight is great, but 4-6 is also fine. Grill chicken on skewers if you can, or, broil it in the oven. Set aside.
Butter Chicken
1 1/2 cup heavy cream
1 stick butter (hey, it's called butter chicken!)
2 T tomato paste
1 T ginger paste (or freshly grated ginger)
1 T garam masala
2 T cumin seeds (or ground cumin)
1 T red chili powder
1 fresh green chili, chopped
freshly chopped cilantro
Roast the cumin on a small pan over medium-low heat. It will darken and become extremely aromatic. If using seeds, grind seeds after removing from heat. Melt butter in large sauce pan or dutch oven. While butter is melting mix tomato paste with 1/4 c water in a medium bowl. Pour in cream and whisk. Add ginger, cumin, garam masala, red chili, and fresh chili. Pour into the sauce pan. Let this simmer for 10 minutes and thicken. Add about 1/2 c water or so to thin in out (this is a preference and may depend on if you are having it with naan or rice). Toss in chicken and let this simmer for a few more minutes. Salt, pepper and add in freshly chopped cilantro.
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