I’ve been wanting to try making butter chicken for awhile now, but I didn’t because I was worried my hubby or even myself wouldn’t like the flavours. Well about a week ago I made this really easy butter chicken recipe. This recipe isn’t a traditional take on butter chicken for example it doesn’t have cumin or garam masala, but this is probably why my hubby liked this recipe so much. I got this recipe from the cookbook Eat, Shrink and be Merry This recipe is really easy to put together especially if you use a rotisserie chicken instead of cooking your own. The flavours of this recipe are so warm and make this recipe perfect for those cool autumn and winter nights.
When making this sauce I kept the chicken separate so that my mom could have some. I would recommend if you are a vegetarian or you are cooking for one to drain and rinse a can of chickpeas as these would go really great with this butter chicken recipe, and then they can get their protein intake as well.
I highly recommend serving this butter chicken with some naan bread. We bought some garlic naan at the store and before serving we heated them in the microwave for about 15-20 seconds. Next we brushed the bread with olive oil and fried it in our frying pan. This helped for the bread to be warm, but not soggy. It was delicious! This was a very popular recipe at the house when I made it, so next time I will have to double it so that we have enough for dinner and some leftovers for lunch.
A quick and easy version of the classic of indian cuisine.
- 2 tbsp butter
- 1 cup onion chopped
- 2 tsp garlic minced
- 1 tbsp ginger
- 1 tsp chili powder
- 1/2 tsp tumeric
- 1/4 tsp cinnamon
- 1 can diced tomatoes (undrained) 19 oz.
- 2 tbsp tomato paste
- 2 tbsp brown sugar
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 rotisserie chicken skin removed
- 1/3 cup light cream
- 1/4 cup sour cream or plain yogurt
- 1 tbsp fresh cilantro for serving
- basmati rice for serving
Melt butter in a large pot or skillet over medium heat. Add onions and garlic and cook for a few minutes until the onions soften. Add spices and cook for another minute. Add tomatoes, tomato paste, sugar, salt and pepper. Simmer over low heat for about 10 minutes. Stir every once and a while to prevent sticking or burning.
While the butter chicken is simmering chop up your chicken into large chunks. After the 10 minutes add the chicken, cream and sour cream and simmer uncovered for an additional 5 minutes. Remove from heat and add the cilantro, reserving some to garnish with. Serve the butter chicken over a bed of basmati rice and with naan bread!