Small Efforts. Big Outcomes. - Indian Butter Chicken



The Warm Up
The path will not be straight. You will stall. You will detour. You will fall off entirely at times. That does not mean you failed. It means you are human.
The only real mistake is not returning. Adjust. Refine. Step back onto the path. Staying with something long enough to matter is the skill most people never develop.
The Journey

Meal Time

I am pretty sure I shared this one many months ago, but it is a true household favorite around here. It ranks right up there with Snoop Dogg Chicken in our house, which is saying something.
This is an easy “Indian” dish. I put Indian in quotes because it is really a British attempt at curry. Still related to traditional curries, but much milder and very approachable. If you enjoy Indian food but feel a little intimidated by the idea of making something that seems more elaborate like a vindaloo, this is a great place to start.
Serve it over rice and pick up some store bought naan. While the chicken is finishing, melt a stick of butter in a small skillet with a clove or three of chopped garlic. Keep the heat low and let the butter soak up the garlic flavor. Pour that into a small ramekin and use it for dipping the naan.
Simple. Comforting. And very hard to stop eating.
Indian Butter Chicken
A rich, creamy tomato based curry with tender chicken and warm spices, finished with butter and served over steamed rice.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
1 tablespoon oil
1 onion, chopped
2 tablespoons minced ginger
2 teaspoons garam masala
1 (6 ounce) can tomato paste
2 cups chicken broth
½ cup half and half
1½ lbs chicken, cubed (¾ inch pieces)
Salt and black pepper, to taste
¼ cup butter, divided
Steamed rice, for serving
Instructions
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Heat oil in a large saucepan over medium heat. Add onion and ginger and cook, stirring often, until onion is lightly browned.
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Stir in garam masala. Transfer mixture to a blender with tomato paste and chicken broth and blend until smooth.
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Return sauce to the pan. Add half and half and simmer, stirring, for about 5 minutes. Transfer sauce to a bowl and set aside.
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In the same pan, melt 1 tablespoon butter over medium heat. Add chicken and cook 2 to 3 minutes until the outside is no longer pink.
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Pour sauce back into the pan and bring to a simmer. Cook 4 to 5 minutes until chicken is cooked through.
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Stir in remaining butter until melted and the sauce is glossy.
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Serve hot over steamed rice.
This is What I Heard


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