Butter Chicken. I made Butter Chicken. And it was so delicious.
I made this butter chicken just a few days ago and I cannot wait to make it again. I had it on the menu to make last Friday as my inspired by dish from my good blogging friend, Richa at My Food Story.
When I saw her name come up in the rotation and was assigned to me I was so excited to see if she had butter chicken to make.
I’ve always wanted to make this dish because I frequently have random cravings for it and I didn’t used to know how to make it.
Normally I would just wait and head to the little hole-in-the-wall Indian place in town when I had a free minute. Which is never. But I never even tried to make it myself because I thought it would be way too hard to make.
I was wrong, again.
When I looked up her recipe I was pleasantly surprised at how simple it seemed to make. Unfortunately, Richa actually lives in India and can get all those authentic Indian spices but I cannot.
I ended up finding an Indian cookbook in my cabinet of cookbooks and decided to merge her recipe with the one I found in the cookbook.
I honestly have no idea where that cookbook came from and there’s no author on it. It just says “Indian” on the book and has about 25 different Indian recipes.
I don’t even know how authentic it is but I figured it would work and most of the ingredients in that book were very similar to Richa’s.
This recipe turned out tasting just like the recipe that I get from the hole-in-the-wall Indian place in town. It was so delicious and creamy and just the right amount of spice that is everything I wanted in butter chicken.
The only ingredient that you may have trouble finding is the garam masala. For me, it ended up being in the regular spice section of the grocery store, not in the ethnic section where I thought it would be.
I went to the grocery store twice looking for it and was about to resort to ordering it on Amazon until I read somewhere that it would more-than-likely be in the regular spice section and low and behold, there it was.
Go ahead and print this recipe to enjoy butter chicken and then this recipe for homemade naan bread to at home whenever you want!
- 2 lbs boneless, skinless chicken breast sliced
- 1 Tbsp vegetable oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 8 Tbsp unsalted butter
- 10 oz tomato pureé
- 10 oz heavy cream
- jasmine rice
- naan bread
- In a large gallon bag add sliced chicken and marinade ingredients. Seal bag and shake around to let marinade cover all the chicken. Let sit for 30 minutes.
- Heat vegetable oil in large skillet over medium-high heat and add diced onions and garlic. Cook, stirring occasionally, until onions are translucent and garlic is fragrant; about 5-6 minutes.
- Add butter and let melt, then pour contents of gallon bag into the skillet. Cook chicken for 4-5 minutes, turning occasionally, until just white on outside.
- Add tomato pureé and stir to combine. Bring to boil then reduce heat and simmer for 25-30 minutes until chicken is cooked through. Stir in heavy cream and remove from heat.
- Serve immediately over rice with naan bread.