Indian Butter Chicken
photo by Swirling F.
- Ready In:
- 2 tablespoons peanut oil
- 1 kg boneless skinless chicken breast, cut in large chunks
- 50 g butter
- 2 teaspoons garam masala
- 2 teaspoons sweet paprika
- 2 teaspoons ground coriander
- 1 tablespoon grated fresh green ginger
- 1⁄2 teaspoon chili powder (more or less to taste)
- 1 cinnamon stick
- 6 cardamom pods, bruised
- 1 (400 g) can tomato puree
- 1 tablespoon sugar
- 1⁄4 cup plain yogurt
- 1⁄2 cup cream
- 1 tablespoon lemon juice
- Heat a wok until really hot, add 1 Tbsp oil.
- Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour.
- Remove to plate.
- Add extra oil and cook remaining chicken.
- Remove from wok.
- Reduce heat and add the butter.
- When melted add all of the spices and stir-fry until fragrant- about 1 minute.
- Return chicken to wok and stir to coat with the spices.
- Add the tomato and sugar and simmer for 15 minutes- stir occasionally.
- Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.
- Serve over rice.
- **This dish can be frozen. After step nine cool completely then store in a zip-lock bag in the freezer. To reheat, thaw in bag in fridge overnight then add contents to saucepan. Reheat gently, then simmer for 8 minutes - add the yoghurt, cream and lemon juice and simmer for 5 more minutes.
We absolutely adored this dish! Funny story... My brother-in-law lives in India, and he flew in for a suprise visit the same night that I was cooking this. He knocked on our door and came inside and the first thing he said was 'it smells like you're cooking Indian food in here'. What a coincidence :) He passed however, and exclaimed that he was 'ready to eat some American food for once' - LoL :D I made and used Recipe #82968 and instead of cardamom pods (couldn't find any!) I used 6 teaspoons of ground cardamom. I served this with Recipe #193082. Perfect!
I cooked the chicken in butter instead of peanut oil, I added in a tablespoon of cayenne pepper for heat, used 1/2 tsp ground cinnamon instead of a stick, 1/2 tsp ground cardamom instead of pods, regular ginger instead of green ginger, and I substituted sour cream because they were out of small containers of plain yogurt at the store. Still turned out amazing!
I used sunflower oil instead of peanut, replaced the 400g tomato puree with 70grams tomato paste and a cup water, used unsalted butter and about 700 grams chicken breast. The rest I followed to the letter. It was excellent, very quick and easy. The flavours work very well together and develop during the eating! This will be a standard meal for us now. Thanks for posting!
Incredibly good! I love Indian food but have never dared making anything on my own until I saw this and had to try it while I was making meals ahead to freeze. I froze half (stopping after step 9, as instructed), but it smelled *so* good that I just had to put the other half in the fridge to have today. Very easy, even for a complete beginner like me. As good as any dish I've had at an Indian restaurant. I couldn't find cardamom pods, but I did find a spice that included it along with the corriander, so I used that this time. Next time (and there will definitely be a next time) I will hunt down the pods. Still delicious anyway. Tastes just as fragrantly delicious as it smells. BF said 5 stars, too! ************************************ Update April 2008: I have made this more times than I can count, and it is a real winner. The directions for freezing are perfect, and since you still add some fresh ingredients, it still tastes very fresh. I've finally found cardamom pods, but I will probably just use about 3 or so because they are kind of strong. I've also substituted boneless skinless chicken thighs for the chicken breasts, and I think those might be even better. To save on calories, I've also made this substituting half the cream with 1% milk, and it was still fabulous. This recipe continues to be a favorite because no matter what I do to it to change it up, it is always wonderful and always a favorite. (Some conversions that helped non-metric me: 1 kg=2.2 lbs, 50 g butter= approx 1/4 cup)
I made this for dinner tonight and it made my house smell wonderful while it was cooking. The aroma of the spices made me want to cook it forever while I was cooking it. I substituted the sweet paprika with black pepper powder and canned tomato puree with 3 cups of fresh tomato puree. The only ingrdient I would like to use less next time is the green cardamom. I used 7 pods this time, but next time I'll use about 3-4. It's a good chicken curry and went very well over white rice. Thanks for sharing!