Indian Butter Chicken

I love when friends pass along their favorite recipes. Sometimes trying new recipes on pinterest can be a little risky, I’ve had my fair share of fails. But when a friend passes along one of their family’s favorite recipes then you just know it’s going to be a winner. That’s exactly what happened with this dish. My husband was the one that was especially excited about it, he loves curry dishes. I had been meaning to make it all week, but for different reasons I never got around to it until tonight when my husband happened to be out of town for business (in Fiji, so don’t feel too sorry for him). I honestly wasn’t sure if my kids would eat it, I worried it might be too spicy and I thought for sure my PB&J fan club wouldn’t even touch it (ahem, not naming names….Ryder). But let me tell you, this stuff was a huge hit with ALL of my kids! It wasn’t too spicy (although you could increase the red pepper flakes and get a spicy curry powder if you like the heat), and it is just bursting with flavor.  The wide variety of spices add such a deep, rich flavor and the smell is just heavenly as it simmers. The yogurt and cream add a beautiful creamy texture, and it all just comes together like a masterpiece. I think I’m just going to have to make another pan of this to have waiting when my husband comes home next week! I don’t think anyone will be complaining about that.

Melt butter with olive oil in large skillet and add finely diced onion, garlic and salt. Saute on med/high for 5-7 minutes, or until onions are soft and translucent. Stir in red pepper flakes, cumin, coriander, garam masala, tumeric, curry powder, cinnamon and nutmeg. Continue to cook and stir for an additional 5 minutes or so (add a little water if it gets too dry). Add tomatoes, tomato paste and diced chicken. Stir together and cook an additional 5-7 minutes, or until chicken is just cooked through.

Mix in yogurt and whipping cream then simmer uncovered for 20 minutes.

Serve over cooked rice and garnish with chopped cilantro.

1 small onion, finely diced
¼ cup butter
2 Tbsp olive oil
4 cloves of garlic, minced
1 tsp salt
1/2 tsp red pepper flakes
1 tsp of ground cumin
1 tsp coriander
1 tsp tumeric
1 tsp curry powder
2 tsp garam masala
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup diced tomatoes
1/3 cup tomato paste
1 cup plain greek yogurt
1 cup whipping cream
4 boneless skinless chicken breasts, diced
cooked rice, to serve
chopped cilantro, to garnish

Melt butter with olive oil in large skillet and add finely diced onion, garlic and salt. Saute on med/high for 5-7 minutes, or until onions are soft and translucent. Stir in red pepper flakes, cumin, coriander, garam masala, tumeric, curry powder, cinnamon and nutmeg. Continue to cook and stir for an additional 5 minutes or so (add a little water if it gets too dry). Add tomatoes, tomato paste and diced chicken. Stir together and cook an additional 5-7 minutes, or until chicken is just cooked through. Mix in yogurt and whipping cream then simmer uncovered for 20 minutes. Serve over cooked rice and garnish with chopped cilantro.

Source | Ruth Gray

Also shared at:
What’d You Do This Weekend
Tell ’em Tuesday