Butter Chicken

posted in: Entrées | 0

I first stumbled upon butter chicken in Trader Joe’s frozen section. Yes, this is probably not the best introduction to butter chicken but it was delicious. I eat it so often that I decided it was finally time to try making it at home myself. After finding some recipes online and mixing and matching what I wanted from each, I went to work. This was my first time making any sort of Indian cuisine so I had no idea what it was supposed to taste/look like so I was basing it all on my single Trader Joe’s experience.

I stared with some shallots and onions, finely chopped.


Then I cooked them up in a large sauce pan. IMG_7962

Then comes the butter. I don’t know why they call it butter chicken because I only added a few tablespoons of butter. There’s definitely way more cream and other stuff in this dish. But I guess “cream chicken” doesn’t sound nearly as good. IMG_7963

Then in goes all of the spices – garam masala, chili powder, fresh ground ginger, salt and pepper. IMG_7964

Then the tomato pureeIMG_7965

At this point, it looks exactly like pasta sauce but smells like indian food. IMG_7966

Next comes the half and half and yogurt. IMG_7967

After you mix it all together, you get this very fragrant tomato cream sauce. IMG_7968

I added in some frozen peas for texture but you certainly don’t have to. IMG_7973

After the sauce is ready, you can cook up your chicken. I used chicken breasts even though the recipe says to use chicken thighs. Selma hates chicken thighs and I only had breasts so I used them instead. Also, is it just me or are the chicken breasts getting larger and larger? This is totally unnatural. This one was the size of my face. IMG_7971

Anyways, I cut them up into small chunks and threw them in a pan. IMG_7972

After they are done (10 min or so), add in cayenne pepper and some more garam masala. Now, the recipe called for 2 teaspoons of cayenne pepper but it makes it really spicy. If you don’t like spicy foods, you can leave it out. IMG_7974

Finally, combine a few ladles of sauce and let the whole thing come to a simmer.IMG_7975

Serve over basmati rice or just plain white rice. For being my first time making anything close to resembling Indian food, I have to say it was a success. It was a bit on the spicy side but the flavors were all there. IMG_7976

Below is the recipe that I used:

1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon fresh ginger
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 cup frozen peas (optional)
1 pound boneless, skinless chicken
thighs, cut into bite-size pieces (I used breasts)
1 teaspoon garam masala
1 pinch cayenne pepper
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