My first attempt at butter chicken. I adapted the recipe from one I found online but I can't remember where I found it now. It tasted nothing like what I've had in restaurants but it was still delicious. It may have something to do with the amount of cream they use in restaurant cooking.
3 cups left over lemon or tandoori chicken breast cubes
3 tablespoons butter
1 tablespoon canola oil
1 onion, diced
1 garlic clove, crushed
1/2 teaspoon fresh grated ginger
2 cups canned tomato puree
3/4 cup plain yogurt
1/2 tsp garam masala (it called for more but this was enough for my liking)
1/4 tsp crushed dry bayleaf
1/2 tsp cinnamon
1 tsp chili powder
2 teaspoons sugar
cayenne pepper to taste
2 tbsp yogurt
2 tbsp milk
Fry the onion on medium heat in the oil and butter until it starts to brown. Add garlic and ginger and fry for just a few seconds, try not to burn it.
Mix the rest of the ingredients except for the last two (yogurt and milk) and add to the pot. Simmer for a few minutes then add the cubed cooked chicken. I had this left over from the night before.
Once the chicken has heated in the sauce, mix the yogurt & milk and stir into the pot.
Serve with naan or pita.
Tip: You could add some fresh chopped cilantro at the end but I'm not a big fan of it so I didn't put it in. I'm more of a parsley girl.
- Indian Butter Chicken -