For my first post, I just had to share my all time fan favourite recipe, butter chicken. This recipe takes time to build it’s flavours, but the end result is absolutely to die for. My version has a bit of a kick to it, but don’t worry, you can omit the spice factor if that doesn’t suit your taste buds.
Did you know?
During this quarantime, Butter chicken is the most ordered takeout dish during In Canada? With all that time on your hands, why not give this easy butter chicken recipe a shot!
The prep and actual cooking of this dish doesn’t take long, but the key is to let this curry simmer for at least 2 hours to absorb and build all of it’s delicious flavours. Trust me, if you’re looking for a quick curry than this is not the recipe for you.
This recipe is also vegetarian friendly as the chicken breasts can easily be substituted with chick peas. Serve over a bed of basmati rice and/or some lightly toasted naan and you have yourself a wonderfully comforting and tasty dish.
Pat’s Butter Chicken
- Large pot
- 3-4 chicken breasts, cubed You can also use 6-8 deboned chicken thighs or 1 can of chickpeas for a vegetarian version
- 1/4 cup salted butter
- 8 cloves garlic, minced
- 2 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp salt
- 1/4 cup ginger, freshly grated or minced
- 473 ml heavy cream
- 1 lg yellow onion, diced
- 156 ml tomato paste
- 796 ml tomato sauce
- 2-3 jalapenos, diced Control the spice level by removing jalapeno seeds for less of a kick or omit the seeds entirely for no kick at all. Personally, I like mine to have a bit of a kick so I generally add 3 diced jalapenos and the seeds of 1.5 jalapenos.
- Combine the cumin, coriander and salt in a small bowl, set aside.
- *Cube chicken breasts into bite sized pieces. In a large pot, melt 2 tbsp of butter on medium high heat and add in chicken. Use half of the spice mix on the chicken and cook chicken pieces for approximately 2 mins on each side until lightly browned. Remove chicken from the pot.
- Add remaining butter and onion to the pot. Cook for about 2 mins, until onion begins to become translucent. Add remaining spice mixture, garlic, ginger and jalapenos. Sauté until vegetables are cooked, about 4 minutes. Return chicken to the pot.
- Stir in tomato paste and tomato sauce until well combined.
- Add the cream and bring to a boil. Immediately turn down to simmer and let the curry simmer for at least 1 hour, preferably 2 hours to let the flavours develop.
- Serve over basmati rice and/or naan.
For a vegetarian version:
- *Add the can of chickpeas a minute after adding the remaining spice mixture, garlic, ginger and jalapenos to the pot.