Butter Chicken

I am grateful that I have managed to raise four children who are much more adventurous eaters than I ever was. I think the fact that three of them have lived in foreign countries may have something to do with it. I have gotten better with age though. I am no longer that little girl who would only eat raw hot dogs (I know, yuck!!)

Today’s recipe for Butter Chicken is an Indian recipe. I was introduced to Indian food by my children and I am grateful for that introduction to a world of amazing spices and flavors I had not experienced before.

If you’d like to introduce your family to a little more foreign fare Butter Chicken is a safe and easy way to do it.

Butter Chicken uses a spice blend called Garam Masala. I purchased it at my local Indian Market but you can also make your own. It is a combination of pepper, cloves, cinnamon, cumin and caradmon. It has an amazing flavor. Butter ChickenThe recipe starts with sauteing onion, ginger, jalapeno and oil. Despite the jalapeno pepper, this dish is not very spicy. Butter Chicken Then the garlic and garam masala and a little extra chili powder if you’d like are added in. Butter ChickenPut this mixture into your blender, add in tomato paste and chicken broth and pulse until smooth. Butter Chicken Put it back into your frying pan and add in half and half and let it come to a gentle boil. Reduce heat and simmer for about 10 minutes. Butter Chicken

In another pan heat 1 Tbsp butter over high heat. Salt and pepper chicken and add into pan. Cook until chicken is no longer pink. Add the sauce and simmer over medium heat. Add in remaining 3 Tbsp butter (now you know why it is called Butter Chicken!) Butter Chicken Serve Butter Chicken over rice. Butter Chicken Squeeze some fresh lime juice over the top and garnish with a little chopped cilantro for even more yummy flavor. Butter Chicken Enjoy!! Butter Chicken

 

Butter Chicken

Ingredients

  • 1/2 onion, chopped
  • 1 Tbsp minced ginger
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeded and chopped
  • 1 Tbsp olive oil
  • 2 tsp garam masala
  • 1 tsp chili powder (if extra heat is desired)
  • 1 6 oz. can tomato paste
  • 2 C chicken broth
  • 1/2 C half and half
  • 2-3 boneless, skinless chicken breasts, cut into pieces
  • 1/2 tsp pepper
  • 1 tsp salt
  • 1/4 C butter
  • lime wedges
  • cilantro, chopped

Instructions

  • In a large pan saute onion, ginger and jalapeno pepper in oil.
  • Stir until onion is lightly browned about 5 minutes. Add in garlic, garam masala and chili powder (if desired). Saute for 2-3 minutes.
  • Put mixture into blender. Add in tomato paste and chicken broth and pulse until smooth.
  • Put mixture back in pan and add in half and half. Bring to a boil and simmer for 5-10 minutes.
  • In another pan heat 1 Tbsp butter over high heat and add in chicken that has been salted and peppered.
  • Cook until chicken is no longer pink.
  • Add in sauce and stir. Cook for 3-4 more minutes.
  • Add in 3 Tbsp butter and stir until melted.
  • Serve over rice. Squeeze lime juice over mixture and garnish with chopped cilantro.
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Leigh Anne
Hi - I'm Leigh Anne! I have been a homebased mom for 28 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. I hope you'll take the time to make a comment on a subject that inspires or interests you and that you will share some of your tips and ideas, recipes etc. too!
Leigh Anne

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Comments

  1. Betsy G says

    This was delicious!! First makhani recipe I’ve made from scratch that I loved!! I only had ground dried ginger, so I used a scant tsp and that worked fine. This recipe is a keeper!!!

  2. says

    Hi kajal,As always sehtoming new.I have eaten amlas but never drank its juice. Had no idea that there is sehtoming as aamla juice. Do you strain it after you make it or you drink it with the pulp?? Also aamla has lot of medicinal value so do you know in what way does the juice help and its benifits>