What’s Cooking ~ Butter Chicken Recipe

This bistro favourite is flavourful, creamy and mildly spiced as far as Indian curries go. Light enough to enjoy at the end of summer but rich enough to get you excited for fall.

Served on a bed of jasmine rice and with a side of buttery naan bread, this aromatic dish will surely excite your senses.

Servings: 5 

Ingredients:

For the sauce:

• 50 ml canola oil
• 2 finely chopped red onions
• 1 tbsp fresh ginger
• 2 tbsp minced garlic
• 100 ml clarified butter
• 100 ml honey
• 2 tbsp lemon juice
• 1 tbsp garam masala
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 cup plain yogurt
• 1 cup heavy cream
• 1 cup crushed tomatoes
• 100 gm ground cashews (soaked in water for 10 minutes before grinding)
• 250 ml water
• Salt to taste

For the chicken:

• 50 ml canola oil
• 50 ml lemon juice
• 2 tsp garlic paste
• 1/2 cup plain yogurt
• 2 lbs boneless, skinless chicken breast or thigh cut into small pieces
• 1 tsp chili powder
• Salt to taste

On the side:

• Basmati rice
• Naan bread

Instructions:

1. Place chicken in a container and add lemon juice, garlic paste, tandoori spice, and chili powder. Marinate for 2-3 hours.
2. Preheat oven to 350 degree Celsius.
3. Place chicken in the oven for 20-30 minutes.
4. Heat 1 tbsp oil in a large saucepan over medium-high heat. Sautee shallots, onion, ginger & garlic until onions are translucent.
5. Stir in clarified butter, bay leaf & cook for one minute, stirring continuously.
6. Add crushed tomatoes and yogurt and let cook it for 10 minutes on medium heat stirring frequently.
7. Add garam masala, chili powder & cumin powder and continue cooking for 5 minutes.
8. Add ground cashews, honey & water. Cook until the acidity from the tomato is gone.
9. Turn off burner. Add heavy cream to the sauce & stir.
10. Add the cooked chicken to the Sauce.
11. Served with basmati rice & naan bread.

Recipe by: Ravi Yadav, Hospitality Manager, AgeCare SkyPointe