Butter Chicken Recipe

So, I’ve been nagged to post a recipe over the past few days… but I’m also wanting to talk about a friend’s debut on reality TV tonight. Let’s see if I can just tie the two together!

Thursday night, I was hit by a fierce craving for butter chicken and dosa. Not only is it *not* the best thing to be craving when on a low carb diet, neither one of us was really in the mood to go out. So, we came to a compromise – we’d go to the grocery store and pick up a few items, and I’d toss together meal of Butter Chicken. I had a good handle on how it’s supposed to taste and look, and really – I’m not the one who had to do the dishes. Win!

If you’ve made my Chicken Shahi Korma recipe, you should have most/all of the spices used in this dish. If not, go ahead and pick them up – I guarantee you’ll be cooking Indian more often! This absolutely hit the spot, and whipped up quickly and easily. Why deal with the drive, parking, a noisy restaurant.. when this is just as good?

Now, reality tv…

In my recent blog entry – Triumph After Tragedy… and Helping a Friend, I introduced you to Stephanie, a friend who is about to make her reality TV debut on ABC’s “The Glass House“. Tonight, as a matter of fact!

So… tie in. Well, Stephanie is spicy and multifaceted, just like this recipe. This butter chicken has many different aspects working together for a complex flavor. Same with Stephanie, just.. um.. in a less literal sense. Even with all of those spices, it’s still very much a comfort food… and Stephanie is really laid back, easy going, friendly and very likeable. That’s a human version of “comfort food”, right? Also, she’s very much a foodie, and enjoys Indian food. How’s that for tying it all together? LOL!

Anyway, I hope you’ll join me in watching some (likely completely trashy) reality TV to cheer on a really good person tonight – and for up to the next 10 weeks, depending on how long she’ll stay on. Here are some other ways to follow her participation:

“Team Steph” Website: www.teamsteph.net*
“Team Steph” Twitter: @TeamStephGH*
“Team Steph” Twitter Hashtag: #TeamSteph*
“Team Steph” on Facebook: http://www.facebook.com/TeamStephGH*
“Stephanie” character Twitter Account: @TGHStephanie

Oh, and to help her stay on the entire 10 weeks, be sure to vote for her: here!

* Full disclosure: I’m one of the three admins behind the “Team Steph” social media campaign

Now… on to the Butter Chicken!

“Spur of the Moment” Butter Chicken Recipe

3 lbs boneless skinless chicken**
2-3 Tbsp freshly grated ginger root
5 cloves garlic, peeled
1 Tbsp lemon juice
2 Tbsp olive oil
1-2 tsp garam masala

1 Tbsp garam masala
1+ Tbsp pepper flakes
2 tsp cumin
2 tsp corinader
1 bay leaf
1 tsp fennel seed

1 Tbsp olive oil
1 medium onion, finely chopped

1/4 cup butter
2 cups tomato puree
1/2 cup plain yogurt
1 cup heavy cream
1 cup milk
Salt and pepper to taste

Cut chicken into large cubes, place in a large bowl.

Put ginger, garlic, lemon juice, olive oil and 1-2 tsp garam masala into a blender or food processor – process till it’s a thick paste. Pour over chicken, toss to coat, and marinate in the fridge for a few hours or overnight.

In a small bowl, measure out the 1 Tbsp garam masala, pepper flakes, cumin, coriander, bay leaf, and fennel seed. Set aside.

In a large pan, cook chopped onions in 1 Tbsp olive oil until tender and translucent. Add chicken, cook until it starts to brown slightly. Add butter, tomato puree, spices, yogurt, heavy cream and milk, stir well to form a coherent sauce. reduce heat to medium, simmer for about 20 minutes – sauce will thicken.

After 20 minutes, taste. Season with salt and pepper, stir well, continue to cook for another 5-10 minutes.

Serve over rice.

** We used a mix of chicken breast and chicken thigh meat.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

4 thoughts on “Butter Chicken Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.