Butter Chicken
Recipe By : Always in the Kitchen (Dawna)
Serving Size : 4
4 skinless raw chicken breasts
1 teaspoon tandoori paste
14 1/2 oz / 398 ml can diced tomatoes
2 tablespoons butter
2 tablespoons canola oil
3 bay leaves
1 inch ginger root — peeled
3 large cloves garlic
1 medium onion — roughly chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon sugar
1/2 teaspoon kosher salt
2 tablespoons natural cashew butter (unsalted)
1 cup milk
1/2 cup water
1/2 cup cream or half-and-half
1/2 teaspoon garam masala
cilantro to garnish optional
Preheat oven to 350 F.
Rub tandoori paste evenly on the skinless chicken pieces and let them rest in the fridge while you prepare the rest of the ingredients.
Prepare and measure out all ingredients ahead of time: this is not a chop-as-you-go endeavour. Use little bowls or plates to get organized. Items that are added at the same time can be put in the same bowl.
Ginger, garlic and onions can be finely ground together in a blender or food processor. You want them very finely minced, but not completely pureed. Scrape down the sides as necessary, to ensure a smooth texture. Remove to a bowl, so they’re ready to add when needed. Puree the tomatoes separately, and put them in a separate bowl.
Heat the butter in a large, non-stick skillet over medium heat. Add the bay leaves, the onion/ginger/garlic paste, and fry until golden brown and all water has evaporated. Stir as needed during the process so it doesn’t burn. Add the tomato puree, chile powder, salt and sugar, and fry until the water has all evaporated and the oil separates out into shiny droplets. This can take up to 10 minutes, so be patient and stir a lot. The mixture will be quite thick, almost dry.
Add the cashew paste and continue to fry another few seconds, and then add the milk and water slowly, stirring the whole time, and raise the heat to bring the mixture to a boil. The sauce should be thick and almost custard-y in texture. You can always add more water later, if needed.
When the sauce has come to a boil, turn off the burner. Slide the tandoori-rubbed chicken into the pan, and spoon the sauce over each piece. Cover and bake in the pre-heated oven for 30 minutes (boneless) or 45 minutes (for bone-in chicken). Remove the chicken carefully from the sauce. Remove bones if necessary, and chop the chicken meat into large bite-sized pieces. Return the chicken to the pan and stir into the sauce.
Over medium heat, add the cream and garam masala, and cook for a further 5 minutes. Garnish with cilantro, if you like.
Description: “An Indian favourite – easily made, but with a rather long list of ingredients. Still, it comes together quite quickly, and isn’t as much work as it looks to be.
Per Serving (excluding unknown items): 180 Calories; 15g Fat (72.1% calories from fat); 3g Protein; 10g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 329mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.