Indian Butter Chicken
Recipe: #14446
October 02, 2014
Categories: Chicken, Indian, Fathers Day Sunday Dinner, Gluten-Free, High Protein, No Eggs, Boneless Pieces, Spicy, Chicken Dinner, Indian Chicken, more
"By breezermom. This recipe is so flavorful, you barely need any salt. 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. This version came from Sunset February 2001."
Ingredients
Nutritional
- Serving Size: 1 (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
Step by Step Method
Step 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.
Step 2
Scrape mixture into a blender; add tomato paste and chicken broth. Whirl until very smooth.
Step 3
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.
Step 4
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.
Step 5
Spoon chicken and sauce onto rice. Add salt to taste. Squeeze lime juice over portions. Sprinkle with chopped cilantro if desired.
Tips
No special items needed.