Indian Butter Chicken

This is a lenghty recipe, however... it is well worth the effort. It's a mild curry that even our young kids enjoy! You can adjust any of the seasonings to suit your family. Serve with a side of my garlic naan bread (found HERE) and you're set! Here's what you'll need to make 4 servings:

Photo bycooking classy

Ingredients:

• 1 1/2 lb chicken breasts
• 1/2 - 3/4 tsp chili powder
• 1/4 tsp salt
• 1 Tbl lemon juice

Second Marinade:

• 1/3 cup plain greek yogurt
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1/4 tsp turmeric
• 3/4 tsp garam masala
• 1/2 tsp cumin powder
• 1 tsp coriander powder
• 1 Tbl oil

Sauce:

• 2-3 Tbl butter or ghee
• 1, 14 oz can whole peeled tomatoes
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1-2 mild green chilies, deseeded and chopped (or canned)
• 28 whole raw cashews, soaked in hot water to soften, then drained
• 1 1/2 cup onions, sliced (optional)
• 1/2 cup water
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1-2 tsp garam masala
• 1 tsp coriander powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1 tsp sugar
• 1 1/2 cup hot water
• 1/3 cup heavy cream
• 2 Tbl fresh cilantro, chopped fine, optional

Marinate the chicken with lemon juice, chili powder, and salt. Cover and let it rest for 20 minutes.

Afterward, mix in yogurt, oil, turmeric, ginger and garlic paste, coriander powder, cumin powder, and garam masala. Marinate the chicken again and let it sit for at least 30 minutes, or refrigerate overnight for the best flavor.

Optional: If using onions, sauté them in 1 tablespoon of oil for about 7 minutes until they turn lightly golden. Allow them to cool.

In a blender, combine the cashews with the 1/2 cup water and blend to make a creamy paste. Then, add in the tomatoes, sautéed onions, and green chilies and blend until smooth.

Next, take the chicken out of the refrigerator to bring it closer to room temperature.

In a saucepan, add the tomato puree mixture, straining any bits that aren't smooth. Then add in the chili powder, garam masala, cumin, garlic and ginger paste, smoked paprika, and coriander powder. Heat over medium-high heat until it comes to a boil, then turn heat to low and cook, stirring occastionally until it thickens.

Finally, cook chicken on a hot griddle or pan with 1 tablespoon of butter or ghee evenly spread over the surface.

Cook on medium heat for about 2 minutes, then flip the pieces. Be careful not to burn or overcook the chicken. Cook until the chicken is just done and the marinade has dried up. It’s okay if the chicken isn’t fully cooked at this stage.

Roast the chicken in batches if needed, depending on the size of your pan, repeating the process until all the pieces are done.

Add the roasted chicken pieces to the butter chicken gravy. If the sauce is too thick, gradually pour in about 1/2 cup of hot water. Cover the pan and let it simmer for 5 to 7 minutes until the chicken becomes tender.

Stir in salt and sugar. Taste and adjust the flavors by optionally adding more garam masala and an extra tablespoon of butter for richness.

Turn off the heat and gently mix in the heavy cream. Garnish the butter chicken with chopped cilantro leaves and a drizzle of cream. Serve with turmeric rice, steamed basmati rice, or butter naan for a complete meal. Enjoy!