If you love Indian Food raise your hand. Did you raise your hand? I’ve got both of mine in the air. Sometimes I get a hankerin’ for Indian food and I don’t feel like going out, usually I am also lazy and don’t feel like cooking a whole bunch. And in comes this dish, Butter Chicken. Flavorful, spicy, smooth, it’s all around delicious. My 6 year old even agrees. Got 30 minutes until dinner time? Make this.
You’ll need: butter(of corse), rice, a yellow onion, chicken(I used leftover beer can chicken), garaham masala, cumin, tomato sauce, salt, milk, cilantro, a lime and Naan bread.
First dice your onion.
Melt 2 tablespoons of butter in a large pan and add your diced onion. Cook over medium heat until they begin to be soft, about 4 minutes.
Add your spices and garlic. Stir to combine, cook for about a minute then add your tomato sauce.
Bring to a simmer for 5 minutes, then add your milk.
Bring pan back to a simmer and add your chicken. On a low low simmer cook for 10-15 minutes.
Add 2 tablespoons of butter, stir it in and then serve over rice with some diced cilantro and sliced lime! Oh at the Naan bread, DON’T FORGET THE NAAN BREAD.
Indian Butter Chicken
6 tablespoons butter, divided
2 lbs chicken breasts, cut into 1″ chunks
1 yellow onion, diced
3 garlic cloves, minced
3 tsp garam masala
1 tsp ground cumin
1 14 oz can tomato sauce
2 cups milk
salt & pepper
lime & cilantro, for garnish
naan & rice for serving
Melt 2 Tbsp of butter in the pan over medium heat. Add the onion, and cook until beginning to soften — about three minutes. Add the garlic, garam masala, and cumin. Stir to combine, and cook for about 45 seconds before adding the tomato sauce.
Bring the mixture to a simmer and let cook for five minutes before adding the cream. Bring the mixture back to a simmer, add the chicken, and let simmer for 10-15 minutes. Keep the heat low here — not a rolling boil.
Stir in 2 Tbsp of butter, and season with salt and pepper, to taste.
Serve garnished with lime and cilantro, alongside rice and naan.