Prep 5 mins
Cook 20 mins
Butter chicken must be one of the most popular dishes in Indian restaurants – and not without good reason, the combination of chicken and a creamy, spiced tomato sauce really is delicious.
- 1 teaspoon canola oil
- 1 medium onion, finely diced
- 2 garlic cloves, crushed, peeled and chopped
- 2 teaspoons ginger, grated
- 2 teaspoons curry powder (mild or hot according to taste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 400 g boneless skinless chicken breasts, cubed
- 425 g diced tomatoes with juice
- 1⁄2 cup lite evaporated milk
- 1 tablespoon tomato paste
- 2 teaspoons garam masala
- 1⁄4 cup unsweetened plain yogurt
- 1⁄2 teaspoon salt
- 2 tablespoons coriander, chopped
- Heat the oil in a large pan, then add the finely diced onion and chopped garlic. Cook, stirring frequently, until the onion is soft and clear but has not browned (about 5 minutes). Add the ginger, curry powder, cumin, coriander, and cook, stirring constantly, for about a minute longer.
- Add the chicken to the pan and cook, stirring occasionally, until it has lost its pinkness, then stir in the tomatoes (plus juice), evaporated milk and tomato paste. Allow the mixture to boil, then reduce the heat to a gentle simmer and cook for about 10 minutes, or until the chicken is cooked through.
- Stir in the remaining ingredients, adding the salt only if required, and reheat without boiling. Serve over steamed rice, accompanied with poppadums and/or naan bread (Naan is now available frozen in many supermarkets).
I have never had "real" butter chicken but this version is delicious and, no doubt, a lot healthier. It's very nicely seasoned and gives a lot of flavor for a small amount of effort. Made for PAC, Fall 2012.