Butter Chicken

I really love Butter Chicken. I have had it made rich and creamy where the sauce is thick like gravy and I’ve had it where the sauce is thinner and lighter and more lemony. Both ways are delicious, but today I am talking about the former. This was a pretty straight forward sauce and the spice combos were TO DIE FOR. I mean seriously. If you haven’t ever made Indian inspired food, do it post haste! The whole thing is a delight to the senses! The moment you add the spices and they begin to heat up, your kitchen (and whole damned house) is wafting with the fragrance of a spice market! I chose a recipe similar to this and adapted it to suit my own personal desired flavors. My whole family was completely satisfied with the result. If you don’t have these spices on hand, it could prove spendy but, if you can swing it, gather them up and use them. Branch out from your basics. Put the garlic powder back into the cupboard and make your beans with Garam Masala next time! Likewise, if any of these spices smell or taste unappealing to you, leave them out. The only exception to this rule is the Garam Masala. Don’t leave that one out. That’s the core flavor for this dish.

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You will need the following:

  • 2 tablespoons olive oil
  • 1 lb. boneless skinless chicken breast or thighs
  • 2 yellow onions, sliced
  • 3 tablespoons ginger, minced
  • 6 garlic cloves, crushed
  • 1 heaping tablespoon garam masala
  • 2 teaspoons ground turmeric
  • 1 teaspoon coriander, ground or seeds
  • 1 heaping teaspoon chili powder
  • Seeds from 4 cardamom pods
  • 1 – 28-ounce can of crushed or diced tomatoes
  • 2 tablespoons almond butter
  • 2 tablespoons half n’ half
  • 2-4 tablespoons brown sugar, to taste
  • 2 tablespoons plain yogurt
  • Sea salt, to taste

Directions:

  1. Heat 1 tablespoon of the oil in a medium sized skillet over medium high heat. Add the chicken and cook, stirring frequently, until they are cooked through. Remove from heat and cut into bite sized chunks.
  2.  Add the remaining tablespoon of oil to the now empty skillet over medium high heat. Add the onion and cook, stirring occasionally, until the onion starts to brown. Add the garlic and ginger and cook for 1 minute more.
  3. Add the spices all at once and let the spices cook for about a minute, until they are quite fragrant.
  4. Add the tomatoes to the pan and incorporate with the onions and spices. By now your house smells amazing and anyone who enters is going to be begging for a seat at your table!
  5. Add half a cup of water and bring the pot to a boil. Lower the heat to medium and let the sauce simmer for 15 minutes.
  6. Carefully add the sauce to your blender or food pro and lend until smooth. Add the sauce back to the pan and stir through the almond butter, cream and the optional yogurt.

Serve over Jasmine rice and be prepared to have your mind blown. Healthy, delicious and cooks in one pot! Boom! Swearing Mom out.

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2 Comments Add yours

  1. Dineen Williams says:

    Amazing! made this for dinner tonight and the only thing I added was a bay leaf to the sauce. (Removed prior to blending sauce). Love this receipe!

    1. Seriously???? You made MY recipe tonight? Awesome!

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