Prep 20 mins
Cook 1 hr
A recipe that my wife nudges me on more than a few occasions to make. I can't blame her. This recipe was given from a very generous ex-next door neighbor, passed down from a few generations, with some of my tweaks to make it my own. The key to this dish, as most curries, is to stir often while cooking slowly. I guarantee the time involved is well worth it. For anyone who loves authentic Butter Chicken, I am sure you will agree this one is a winner.
- 4 medium yellow onions, chopped
- 3 garlic cloves, minced
- 2 green chilies, seeds removed
- 1⁄2 cup butter
- 3 chicken breasts
- 1⁄2 cup crushed tomatoes
- 1 tablespoon ground cumin
- 1⁄2 teaspoon ground red chili pepper
- 3 tablespoons garam masala
- 1 1⁄2 tablespoons tandoori paste
- 2 teaspoons tomato paste
- 3⁄4 liter half-and-half cream
- 1⁄4 cup fat free sour cream
- chopped fresh coriander
- Sauté the onions and chilies in butter on medium heat until onions turn clear, add some water if it starts to brown too much (approx 15 mins).
- Add the garlic and sauté another 5 minutes.
- Add the chopped tomatoes and cook for 15 minutes, stirring often.
- Meanwhile, place the chicken breasts on a baking rack and bake in a 350 degree oven for 25 minutes or until fully cooked through but not browned.
- Let chicken cool then cut into bite sized cubes.
- Pour the mixture from saucepan into a blender and puree for 1 minute or until very smooth, again add some water if mixture is too thick.
- Place the puree mixture back in the saucepan and back on the stove, and add ground chili, ground cumin, garam masala, tandoori paste, cubed cooked chicken and tomato paste.
- Add approximately ½ cup water.
- Cook for 20 minutes on low/medium while stirring constantly, add more water if too thick while cooking.
- Combine the half and half and sour cream and blend till smooth. Add to the sauce pan and stir on low, constantly stirring for 15 or until reduced to a thick curry.
- Add salt to taste.
- Garnish with fresh coriander.
- Serve with Basmati rice.