Recipe by Chef Nado
I lived in India for three years, but always felt that the traditional butter chicken dish was too rich given all the ghee... clarified butter they use. I tried this recipe and was pleasantly surprised! Will definitely make it again! Easy and very tasty. Something you can easily surprise your guests with.
Top Review by angelcakes
Delicious! Even our 7 year old daughter couldn't get enough of this dish. Served it with basmati rice and fluffy pita bread for dipping. Very easy to make. Sautéed the spices with the onions, garlic, and ginger to make it more fragrant. Only regret was there were no leftovers because it was so good. Will definitely double the recipe next time.
- 2 tablespoons vegetable oil, divided into two
- 1 lb boneless skinless chicken thighs, cut in bite-size pieces
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon ginger, finely chopped
- 2 tablespoons butter
- 2 teaspoons lemon juice
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1⁄4 teaspoon cayenne pepper
- 1 cup tomato sauce
- 1 cup Carnation Evaporated Milk
- 1⁄4 cup plain yogurt
- salt and pepper
Directions See How It's Made
- Heat 1 tbsp oil in a large saucepan over medium-high heat. Cook the chicken until lightly browned, about 10 minutes. Remove chicken and set aside.
- Heat the remaining oil in a large saucepan over medium-high heat. Sauté onion, garlic and ginger until soft and fragrant. Stir in the butter, lemon juice and spices. Cook, stirring for 1 minute. Add tomato sauce, cooking for 2 minutes, stirring frequently. Stir in evaporated milk and yogurt. Reduce heat and simmer for 10 minutes, stirring often to avoid burning.
- Add reserved chicken to sauce and bring sauce to a boil. Reduce heat to low and simmer for 15 minutes until sauce has thickened and chicken is cooked through.
- Serve on a bed on basmati rice and or Indian bread and garnish your chicken dish with chopped cilantro.