let’s make butter chicken indian style.

cooking with Nino /

If you’ve ever felt like you needed a change in recipe from your everyday chicken for dinner then this recipe post is for you.

 

Butter Chicken is a Hindi dish that originated in Delhi. It is said to have started in a very popular restaurant in India where at the end of the day they had a lot of leftover chicken pieces, the chefs came up with the creamy sauce as a way for the chicken not to taste too dry. The dish, Murgh Makhani quickly became the most popular dish in India and it still is to this day.

 

Indian spices can open up some new robust earthy flavors.

 

Indian spices seem endless .With all the wonderful smells and colors. The many blends provide endless flavours. One of the main spices included in Butter chicken is Garam Marsala This spice is a blend of several spices, which may may include, cumin, coriander, mace, peppercorns, cardamon and cinnamon, all toasted and ground into a fine powder.

 

We decided we wanted to make some Butter Chicken at home, armed with a prepared store bought sauce we were set. We quickly changed our minds and decided to make the dish from scratch

We looked up the recipe then it was off to buy some spices

 

We found everything that we needed at our local grocery store.

We also made some Basmati Rice, a very fragrant Indian rice that has a nutty taste, We also had some Naan bread that completed the meal perfectly.We enjoyed this dish and would make it again. The blend of spices and the creamy texture made it a winner. This dish can be simplified with a store bought sauce but I wanted to learn how to make it from scratch.

 

Our Butter Chicken dish was delicious.

 

 

 

INGREDIENTS:

4  Chicken breast
8  Plum Tomatoes
2  medium onions
8 oz butter
1/2 lemon
1  cup cashews (unsalted)
1 tbsp Garlic Puree
1 tbsp Ginger Puree
1 tsp chili powder
1 tsp Turmeric powder
1 tsp Coriander powder
1 tsp Garama Marsala
1 tsp Cumin powder
1 tsp Salt
1 tsp Black Pepper
1 tsp Sugar
4 tbsp Olive Oil
1/4 cup of 35% Cream
1/4 cup Greek Yogourt

Chicken Seasoning
1 tsp Salt
1 tsp Pepper
1 tsp Garam Marsala
1 tsp Red Chili Powder
1 tsp Garlic Puree
1 tsp Ginger Puree


 

DIRECTIONS:

-wash chicken with vinegar or lemon
-season chicken with 1tsp of each of these spices, salt, black pepper, sugar, turmeric, coriander, cumin, garam masala, garlic puree and ginger puree
-mix well and let marinate in fridge for 1-24 hours,
-after marinating complete cook chicken in saucepan until brown but not cooked completely, set chicken aside in a bowl
-in same saucepan add butter and olive oil combine onions and tomatoes with 1 tsp of these spices turmeric, coriander, cumin, garam marsala, salt, sugar
-cook until tomatoes and onions are soft
-squeeze in 1/2 of a lemon
-add cashew nuts
-add three cups of water and allow mixture to cook and simmer vegetables soft
-transfer mixture into a mixing bowl
-blend mixture with hand blender until smooth
-strain blended mixture through a colander removing any tomato seeds or skin
-add chicken back to sauce and cook for 10-15mins until chicken is completely cooked
-add 1/4 cup of %35 cream, continue to stir and simmer for 10 mins
-garnish with a dollop of plain Greek yougurt
-serve with Basmati rice and or Naan and enjoy!