Craving Butter Chicken Tonight?

I’ve noticed that butter chicken happens to be a real favorite for people when they’re out for Indian food. I’ve never even really thought to order it off a menu because I’m usually too preoccupied with okra, daals or paneer. But I have made a really tasty butter chicken at home several times and it really does taste like it does in the restaurants.

This is a relatively healthier butter chicken recipe. I do use about 4 tablespoons of butter but I don’t use cream–greek yogurt instead! It’s rich and creamy and quite mild for a curry–but I always spice it up with some chillies. Left to simmer for over an hour, the chicken gets so tender and just melts in your mouth.

Are you hungry yet?

 

Well here’s how you can make it yourself very easily!

What you’ll need:

•  One can or carton (about 1.5 cups) tomato sauce “sieved tomatoes” or  “Pasatta” (it has to be just tomatoes, don’t use any type of tomato sauce with herbs; you can find this among all the canned tomatoes)
• About half a cup of plain natural yogurt
• 2-5 breasts of chicken, cut into cubes
• 4-5 tablespoons of butter
• One large yellow onion
• 3/4 cup (give or take) almonds
• 4 cloves of garlic
• A large chunk of ginger
• Some red or green chillies (optional)
• Garam masala, turmeric, curry powder, ground cumin, ground coriander, cinnamon
• Salt
• Brown sugar

What to do:

Toss the chicken chunks in some olive oil, salt and pepper. Let marinate for a bit if you can.

Then, you want to crush the almonds into a very fine powder. You can do this with a mortar and pestle, or put them in a zip lock bag and bash them to bits with a rolling pin, or more easily of course, with a food processor or blender.

Then, blend your ginger, garlic, onion and chilli into a puree. As smooth as possible. If you don’t have the equipment to do this, just chop everything up very finely.

In a large pot that has a lid, warm up about 2-3 tablespoons of butter until melted, add the puree and coat with the butter and warm through. Then add the almonds, some turmeric and combine. Add the chicken chunks and stir until all sides are white.

Once the chicken has started to cook, add the tomato sauce and the yogurt and the rest of the butter. Stir everything well. Then add all the spices, some salt and sugar. Allow to simmer, covered, for 20-30 minutes, taste the sauce and add more spices, salt or sugar depending on your taste.

 

Serve with some fluffy (buttery?) rice, fresh coriander and a squeeze of lime juice! Perfection.

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