I love Indian food. Most of all ~ Indian Butter Chicken. I will be honest though, this is one of those recipes where I've always shied away from making. I think it is because I have convinced myself that I will never be able to make it authentically like the way they do in the restaurants. And certainly not as tasty. Know what? I am happy to say that I was wrong. They only thing that kept me from tasting this AMAZING recipe is my own self doubt. Know what I mean? Having Indian Butter Chicken without naan bread is kind of like having grilled cheese without the cheddar. It doesn't work. And I am soooo thankful for naan bread :) You can rip it, dip it, dunk it and just old plain enjoy it however you want! Here is a Garlic Naan Bread recipe, although my preference would be to skip the garlic! Rice or peas? Today was a day for just rice without chickpeas, but if you are in the mood for a greatÂ Curried Tomatoes and Chickpeas recipe, give this one a try. Whenever possible, I like to mix up a good recipe from time to time. Make it a bit more my own flavor. Life is too boring not to experiment, you know? Although MsPia calls for paprika and cayenne pepper, which gives a more red tint to the original recipe, I love a great curry. And nothing wrong with mixing in a bit of brown sugar and apples. Why not, give it a try!
Recipe type: Dinner, Main Dish, Spicy
Prep time: 20 Minutes
Cook time: 25 Minutes
Total time: 45 Minutes
1 yellow onion, peeled and chopped (1/2 lb.)
2 tablespoons ginger root (chopped fresh)
1 jalapeno pepper (fresh, rinsed, stemmed, seeded, and chopped, about 1 oz.)
1 tablespoon oil (salad oil)
2 teaspoons garam masala
1 can (6 ounce) tomato paste
2 cups chicken broth (fat-skimmed)
1/2 cup whipping cream
1 1/2 pounds boneless skinless chicken breasts (boned, skinned, rinsed and cut into 3/4-inch chunks)
1/2 teaspoon black pepper, coarse-ground
1/4 cup butter (1/8 lb.)
6 cups basmati rice (cooked (hot)
- 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.
- 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.
- Spoon chicken and sauce onto rice. Add salt to taste. Squeeze lime juice over portions. Sprinkle with chopped cilantro if desired.
- Serving Size: 572.7 g
- Calories: 725.9
- Total Fat: 22.2 g
- Saturated Fat: 6.3 g
- Cholesterol: 129 mg
- Sodium: 1707.8 mg
- Total Carbohydrate: 77.2 g
- Dietary Fiber: 2.8 g
- Sugars: 2 g
- Protein: 52 g
- Calcium: 123.3 mg
- Iron: 4.6 mg
- Vitamin C: 12.4 mg
- Thiamin: 0.6 mg