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Indian butter chicken

If you have never made an Indian dish from scratch, here is the perfect one to try.  My friend from Mumbai, who now lives in San Francisco, made this recipe for the table&spoon cooking club.

When we were practicing shelter-in-place our mission in making recipes together (via video) was recipes with ingredients relatively easy to source…enter the Indian butter Chicken with not many spices, a quick cooking time (aside from marinating the chicken overnight or for 6 hours), and some basic ingredients.

The sauce in the dish is velvety smooth after straining, and almost appears to have cream, which it doesn’t.  If  you don’t have fresh tomatoes it can be prepared with canned tomatoes and you may want to eliminate salt.  You can also grill the chicken with the marinade rather than cooking on stove top (as in the recipe) which will create an even better flavor.

Indian butter chicken

If you have never made an Indian dish from scratch, here is the perfect one to try.  My friend from Mumbai, who now lives in San Francisco, made this recipe for the table&spoon cooking club.

When we were practicing shelter-in-place our mission in making recipes together (via video) was recipes with ingredients relatively easy to source…enter the Indian butter Chicken with not many spices, a quick cooking time (aside from marinating the chicken overnight or for 6 hours), and some basic ingredients.

The sauce in the dish is velvety smooth after straining, and almost appears to have cream, which it doesn’t.  If  you don’t have fresh tomatoes it can be prepared with canned tomatoes and you may want to eliminate salt.  You can also grill the chicken with the marinade rather than cooking on stove top (as in the recipe) which will create an even better flavor.

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Ingredients

Recipe serves: 4
chicken marinade
1.5 pounds chicken thighs or breasts, cut in cubes
1 tablespoon garlic and ginger paste* to make paste- 4 cloves garlic (skins removed), 1 inch peeled ginger, mash in mortar and pestle
½ tablespoon red chili powder
½ teaspoon salt
1 teaspoon tumeric
sauce
3 cups of fresh tomatoes, roughly chopped (about 4-5 tomatoes)
1 cup red onions (about 1 medium onion)
2 tablespoons butter (either salted or unsalted)
1 tablespoon garlic paste or finely chopped garlic
1/3 cup whole, unsalted cashews or walnuts
½ cup water
½ teaspoon Garam Marsala
½ tablespoon granulated sugar
1 teaspoon red chili powder
1 tablespoon Fenugreek (or substitute dried coriander), plus sprinkle for garnish
salt, to season
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Indian butter chicken
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  • time
    1 hour plus marinade of 6 hours
  • serves
    4
  • skill level
    Easy

Ingredients

  • chicken marinade

  • 1.5 pounds chicken thighs or breasts, cut in cubes
  • 1 tablespoon garlic and ginger paste* to make paste- 4 cloves garlic (skins removed), 1 inch peeled ginger, mash in mortar and pestle
  • ½ tablespoon red chili powder
  • ½ teaspoon salt
  • 1 teaspoon tumeric

  • sauce

  • 3 cups of fresh tomatoes, roughly chopped (about 4-5 tomatoes)
  • 1 cup red onions (about 1 medium onion)
  • 2 tablespoons butter (either salted or unsalted)
  • 1 tablespoon garlic paste or finely chopped garlic
  • 1/3 cup whole, unsalted cashews or walnuts
  • ½ cup water
  • ½ teaspoon Garam Marsala
  • ½ tablespoon granulated sugar
  • 1 teaspoon red chili powder
  • 1 tablespoon Fenugreek (or substitute dried coriander), plus sprinkle for garnish
  • salt, to season

Directions

1
Done

marinade

In a medium bowl, mix together the garlic-ginger paste, red chili powder and ½ teaspoon salt and then add chicken. Fully coat chicken with ingredients and set aside for 6 hours or overnight.

2
Done

In a large saucepan or Dutch oven over medium heat, add 1 tablespoon vegetable oil.

3
Done

Add the chicken pieces and cook for 6-7 minutes.
4
Done

Remove chicken from pan into a bowl.
5
Done

Into the same pan over medium heat, add 2 tablespoon butter, and onion. Mix together well removing brown bits from the pan, cooking until onions are soft and translucent, about 4-5 minutes.

6
Done

Stir in the garlic/garlic paste, and after 30 seconds add the tomatoes.

7
Done

Cook tomatoes for 4 minutes and add the whole cashew nuts/walnuts.

8
Done

Once evenly mixed add in the water, sugar, Garam Masala, sprinkle of salt and chili powder, and let simmer for 15-20 minutes.

9
Done

Place sauce in a food processor, regular blender or using a hand blender, churn into a fine puree with no large lumps.
10
Done

Strain the mixture into the saucepan, removing some of the larger bits, seeds and skin of tomatoes.
11
Done

Add the chicken and tablespoon of Fenugreek, stir. Let simmer for 5-7 minutes.
12
Done

Serve with plain rice and/or Naan bread.

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