Indian Butter Chicken
Delicious & easy Indian Butter Chicken that even kids love. This is easy enough for an every-day supper but fancy enough for company.
Ingredients
- 2 Tbsp butter
- 1 large onion chopped
- 2-3 cloves garlic minced
- 2 Tbsp grated fresh gingerroot
- 2-3 tsp chili powder
- 2 tsp ground turmeric
- 1-2 tsp ground cumin cumin seed is also very nice added to this
- 1/2 tsp ground cinnamon
- 1-2 tsp ground coriander
- 1 796 ml/28 fl oz can of undrained tomatoes. These can be diced or whole
- 2 Tbsp tomato paste optional
- 1-2 Tbsp brown sugar
- 1 tsp salt
- 1/2 tsp freshly ground black pepper 6-7 grinds
- 1 whole rotisserie chicken skin removed, cut into into bite-sized pieces. Or chicken breast or thighs that are already cooked
- 2/3 cup 10% cream
- 1/2 cup plain balkan style yogurt OR sour cream
- Fresh minced cilantro
Instructions
- Melt butter in a deep 10-12 inch frying pan or skillet over medium heat.
- Add onions and cook slowly, stirring often, until they are tender and translucent.
- While onions are cooking prepare the can of tomatoes (for the picky eaters in your family), by lightly blending with a hand blender, or mashing with a potato masher, to eliminate as many chunks as possible.
- Add garlic & gingerroot to the onions and saute for 1-2 minutes.
- Stir in the chili powder, turmeric, cumin, cinnamon & coriander - Cook one more minute.
- If you're using tomato paste, add it to the pan now, stirring well to combine it with the onion-spice mixture. If the pan is dry, add a Tbsp or more oil. Cook, stirring often, until the paste darkens to a dark brick red, about 3-4 minutes.
- Add the can of tomatoes, whole, diced, or blended.
- Stir in brown sugar, salt, and pepper.
- Cover, reduce heat and simmer for 15-20 minutes.
- Just before serving, add the cream & yogurt (or sour cream) and stir until fully incorporated. Heat until hot, but do not simmer or the yogurt will separate.
- Add the chicken to the sauce and heat through.
- Serve over hot basmati rice with cilantro to top.