This dish creates strife in my house. The leftovers are so vigorously fought over that I have begun to double the recipe for my family of 8 just so that there is enough for lunches the next day.
The tiniest hint of curry, the lingering subtle heat of chili’s, the fresh pop of the cilantro, the creaminess of the sauce with the simmered flavor of tomatoes- spooned over hearty brown rice and tucked into soft, pillowy homemade naan- This is a meal to make on a weekly basis.
The spices are added to taste and easy to vary and adjust according your family’s preferences. Measurements listed in the recipe are simply baseline suggestions.
Comment below with your variations and let me know if this becomes a favorite in your house as well!
Indian Butter Chicken
2 Tblsp butter
1/2 onion, chopped
2 lbs boneless, skinless chicken thighs, diced
2-3 cloves garlic, minced
1 Tblsp Garam Masala (available at your local grocer or on Amazon)
2 tsp turmeric
2 tsp chili powder
1 tsp paprika
1 Tblsp Montreal Steak Seasoning
2 cans (14-1/2 oz) diced tomatoes, undrained
2 Tblsp tomato paste
1 cup chicken broth
1/2 cup half and half cream
1/2 cup sour cream
Fresh Cilantro, chopped, to taste
Hot Cooked Brown or White Rice, optional
Melt butter in a large skillet or cast iron pan over medium high heat. Add chopped onion and diced chicken. Saute until exterior of chicken is cooked and onions are softened. Add tomatoes, seasonings, tomato paste and chicken broth. Simmer for 10-15 minutes or until sauce is fragrant and slightly thickened. Remove from heat and stir in half and half and sour cream.
Serve in a bowl over hot, cooked brown rice, top with chopped, fresh cilantro and scoop up with warm Greek Yoghurt Naan.