I have been making this recipe for 15 years, and I daresay, it beats what you find in Indian restaurants. It's so simple, tasty, and easy to multiply to feed a crowd. It's also a great recipe for those not used to the heat typical of Indian food. You can also lower the fat easily by cutting the cream and using yogurt as a mix-in at the end. I use a mix of chicken breasts and boneless thighs, because the dark meat holds a little more flavor.
Indian Butter Chicken
Garam masala give this Indian Butter Chicken its full-bodied flavor.
Notes: If you can't find garam masala, use these seasonings: 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne, 1/4 teaspoon cracked dried bay leaves, and 1/8 teaspoon ground cloves. Sprinkle chopped fresh cilantro onto individual portions of butter chicken, if you like.
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- Calories: 529
- Calories from fat: 32%
- Protein: 37g
- Fat: 19g
- Saturated fat: 9.5g
- Carbohydrate: 57g
- Fiber: 2.4g
- Sodium: 439mg
- Cholesterol: 109mg
- 1 onion (1/2 lb.), peeled and chopped
- 2 tablespoons chopped fresh ginger
- 1 fresh jalapeño chili (about 1 oz.), rinsed, stemmed, seeded, and chopped
- 1 tablespoon salad oil
- 2 teaspoons garam masala (see notes)
- 1 can (6 oz.) tomato paste
- 2 cups fat-skimmed chicken broth
- 1/2 cup whipping cream
- 1 1/2 pounds boned, skinned chicken breasts, rinsed and cut into 3/4-inch chunks
- 1/2 teaspoon coarse-ground black pepper
- 1/4 cup (1/8 lb.) butter or margarine
- 6 cups hot cooked white basmati rice
- Lime wedges
- 1. In a 5- to 6-quart pan, combine onion, ginger, chili, and oil. Stir often over high heat until onion is lightly browned, 3 to 5 minutes. Stir in garam masala. Scrape mixture into a blender; add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan, add cream, and bring to a gentle boil over high heat (mixture is inclined to spatter). Reduce heat and simmer, stirring often, until reduced to 3 cups, about 5 minutes. Pour sauce into a bowl. Rinse and dry pan.
- 2. Mix chicken with pepper and sprinkle lightly with salt. Set pan over high heat; add 1 tablespoon butter and the chicken. Stir until chicken is no longer pink on the surface, 2 to 3 minutes. Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink in the center (cut to test), 3 to 4 minutes. Cut remaining 3 tablespoons butter into chunks and stir into sauce until melted.
- 3. Spoon chicken and sauce onto rice. Add salt to taste. Squeeze lime juice over portions.
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