I am sure most people have been to a Indian restaurant by now… if you haven’t, PLEASE go visit one! For those that have, most likely you have tried butter chicken, chicken tikka masala, naan, palaak paneer, etc. Yum, just thinking about it makes my mouth water! There is no doubt that I love indian food and if I go to a restaurant, my staple order is butter chicken and palaak paneer.
Well, this is not the EASIEST recipe but it seriously is one of my favorite. It is packed with flavor and ohhh so deliciousss! I must give credit to my sister, Lyn, for introducing me to this recipe!
There really aren’t that many ingredients either! Except for the heavy cream, I had everything else in the house!
First, you are going to make the marinade for the chicken – I do this the day before to make it easier. Mix the ingredients for the marinade in the blender and cut your chicken into cubes.
Marinate chicken overnight or for at least two hours. When ready (preferably the next day), place marinated chicken on a very greased pan and bake until cooked through (about 20 minutes) at 350 degrees.
Now while the chicken is baking, you are going to peel the skin off your tomatoes. How do you do that you ask? Well it’s quite simple! Just boil tomatoes in water for about two minutes and then immediately drain and add cold water. Let stand and voila! It peels right off! Cut those babies in four.
Heat oil in a large skillet over medium heat and add ginger, garlic, and onion. Sauté until well cooked. Add the peeled and cut tomatoes and butter (chop into four pieces.)
Add 1 can of tomato paste, all of your spices- garam masala, paprika, black pepper, salt, sugar, and chili powder (for the daring). Mix well. Lastly add 3/4 pint of whipping cream (I said it was DELICIOUS — NOT HEALTHY!!!).
Add cooked chicken and cook on low heat for another 10 minutes or so. Seriously, the smell will cause everyone to come to the kitchen and wonder what you are cooking!
Now, if that does not look and taste like real butter chicken from the restaurant, then I don’t know what to tell you!!
WARNING- YOUR FAMILY MIGHT FIGHT OVER THE LAST BITE! I know we did!!
My favorite way to eat it is just as above, with my home made- palaak paneer (recipe to come) and rice. My husband has many other ways he eats it including with tortilla—to make a butter chicken taco and with parotta- to make his own kati roll. What other ways do you eat your butter chicken?
-2 Pounds boneless/skinless chicken breast
-2 Teaspoonful garam masala
-1 & 1/2 Teaspoonful chili powder (we like it spicy- you don’t have to use that much or none at all)
-2 Teaspoonful black pepper
-2 quarter size pieces of ginger
-5 cloves of garlic
-2 Tablespoons of plain yogurt
-1 pinch of red food coloring
- Mix all ingredients in a blender.
- Cut chicken in cubes
- Place the chicken in a bowl and marinate in fridge for 2 hours or more *Best overnight*
- When ready, place chicken pieces in a well greased pan (use foil for easy cleanup)
- Bake at 350 degrees for 25 minutes or until cooked through
-4 cloves garlic chopped
-1/2 inch chopped ginger
-1/2 onion chopped
-1 teaspoonful garam masala
-1 teaspoonful paprika
-1/4 teaspoonful black pepper
-1 tablespoon salt
-1 tablespoon sugar
-3/4 of a pint of heavy whipping cream
-1 stick of butter
-2 small or 1 big tomato
-1 six ounce can of tomato paste
- Boil tomato in water for 2 minutes, drain, and then immediately add cold water. Peel the skin off tomatoes and cut into four pieces.
- Heat oil in a large skillet over medium heat
- Add ginger, garlic, onion and sauté well til cooked
- Add the peeled/cooked tomato
- Chop butter into four pieces and place into the skillet
- Add tomato paste
- Add the garam masala, paprika, black pepper, salt, sugar, and (optional- chili powder)
- Add the whipping cream
- Add the cooked chicken and cook on low heat for another 10 minutes.
- Enjoy one of the best chicken dishes EVER!