BananaTUDES! Weekend Recipes: Indian Butter Chicken
I've been hoping to get an opportunity to try an Indian Butter Chicken recipe for at least a year. I had been watching a cooking show, and someone had made butter chicken and it looked delicious! My husband isn't a fan of curry or Indian food in general so I put the dish in the back of my mind, and when I happened to have an evening come up with a friend of mine and no hubby, I decided to try it!
It's the weekend, a time when ActiveRainers share various recipes with the community, and with the BananaTUDES! group.
I've been hoping to get an opportunity to try an Indian Butter Chicken recipe for at least a year. I had been watching a cooking show, and someone had made butter chicken and it looked delicious! My husband isn't a fan of curry or Indian food in general so I put the dish in the back of my mind, and when I happened to have an evening come up with a friend of mine and no hubby, I decided to try it!
The feature photo was done by AI because I forgot to take a picture before we dug in. This photo is what the leftovers look like.
And here's the recipe:
Ingredients
- 3/4 cup full-fat plain yogurt (I used one container of non-fat; couldn't find full-fat)
- 2 cloves garlic minced
- 1 Tbsp lemon juice
- 1 Tbsp grated fresh ginger (I used tsp of dried)
- 1 Tbsp Garam Masala Indian Spice
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/4 tsp ground cayenne pepper
- 1 1/2 lb boneless, skinless chicken thighs cut into 1" pieces
- 3 Tbsp unsalted butter (I used salted)
- 8 oz tomato sauce
- 1 cup heavy cream
- 1 Tbsp tomato paste
- 1/2 Tbsp granulated sugar
- Cilantro for serving, optional
Directions
- Add yogurt, garlic, lemon juice, ginger, garam masala, turmeric, cumin, salt, pepper in large Ziplock bag. Gently smush the spices into the yogurt to combine, add chicken pieces, and massage to coat in spiced yogurt. Seal bag and refrigerate for at least 3 hours. *Note: I put all the ingredients in a large bowl, stirred it all together, added the chicken, stirred it again. I don't see what the bag adds and the bag method seems messier.
- After 3+ hours, in large skillet, melt butter and cook the coated chicken pieces in the skillet for 2-4 minutes, flipping once, until the outside is light golden brown. *do in batches if it won't all fit at once.
- Add tomato sauce, cream, tomato paste and sugar to skillet, then stir until well combined. Reduce heat and simmer 20 minutes, stirring occasionally until thickened. Taste and adjust seasoning as desired.
- Serve with cilantro if desired.
And that's it! I saved some of the left overs for the hubby so we'll see what he thinks! Both my guest and I thought it was delicious and I'd definitely make it again!
Enjoy!!!
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