Indian Butter Chicken

Indian Butter Chicken

Butter Chicken

My youngest came for dinner Friday night and I had fun planning an Indian dinner for her. including Indian Butter Chicken. I had just bought 660 Curries and I wanted to try some new recipes.  I had made Vibrant Chicken from it the night before and really liked it. I typically make coconut milk based curries and it was fun to branch out.  We had fun shopping at the Indian grocer for various things.  I tried a couple of new recipes from 660 Curries (a black-eyed pea dish that was way too spicy for us and a saag paneer dish that was absolutely wonderful) but wanted to make at least one dish I knew we’d like so I made this Indian butter chicken again, which I got from Sunset magazine many years ago.

Indian Butter Chicken

Here’s a lightened up version of Indian Butter Chicken.

  • 1 onion, chopped
  • 2 Tablespoons minced fresh ginger
  • 1 Tablespoon oil
  • 2 teaspoons garam masala
  • 1 6-oz can tomato paste
  • 2 cups chicken broth
  • 1/2 cup half and half
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4" chunks
  • 1/2 teaspoon pepper
  • salt to taste
  • 1/4 cup butter
  • fresh cilantro
  • lime wedges
  1. In a large saucepan, heat the oil over high heat and cook the onion and ginger, stirring often until the onion is lightly browned, about 5 minutes . Stir in the garam masala, then put it all in a blender, add the tomato paste and chicken broth, and whir until smooth.
  2. Put the sauce back into the pan, add the half and half, and simmer, stirring often, about 5-10 minutes until reduced to about 3 cups. Pour sauce into a bowl and set aside. Rinse the pan and reuse for the chicken.
  3. Heat 1 Tbs of the butter over medium-high heat, sprinkle salt and pepper on the chicken pieces, then add the chicken to the pan, cooking a few minutes until the outside is no longer pink, 2-3 minutes. Pour the sauce back in and bring to a simmer. Cook for another 4-5 minutes, until the chicken is no longer pink inside. (Take a piece out and cut in half to make sure.)
  4. Cut the remaining 3 Tbs of butter into chunks and stir in until melted. Serve over steamed rice. If you like, sprinkle with fresh chopped cilantro and a squeeze of lime.

I’ll write up some of the other recipes later but here are some photos to tempt you.

simple salad

simple salad

saag paneer

Saag Paneer

 

 

 

 

 

 

 

The saag paneer was super good–and I started by making the cheese! Super simple: Heat a gallon of milk to boiling, remove the pan from the heat, stir in 1/4 cup of white vinegar and stir for 30 seconds or so, then strain through a kitchen towel or double layer of cheesecloth in a colander. Save the whey, the liquid (remember Little Miss Muffet eating her curds and whey?), for baking bread or give it to your dogs.  Once the cheese has cooled a bit, fold the towel over the cheese, then place a heavy pan filled with water on top of the cheese to press more whey out. Leave it sit for 3-5 hours. Keeps in the refrigerator for up to a week or in the freezer for 2 months.

fried saag paneer

Fried Saag Paneer

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