I love Indian food. Spicy, Flavorful and Rich are terms that I would use to describe Indian food. Most Indian restaurants in Canada serve this signature dish, Butter Chicken. It is quite similar to Chicken Tikka Masala, but the main difference is that Butter Chicken is creamer than Tikka Masala. In this recipe, the tender chicken works wonders with the rich tomato infused sauce and the Indian spices. Serve with basmati rice and naan.
If you have never made Indian food at home, give this recipe a try. It’s simple, easy, and delicious.
- 2 tablespoons vegetable oil
- 1 pound (454 grams) boneless, skinless chicken thighs, cut into 2 x 2 inches
- 1/4 teaspoon cayenne pepper
- 2 tablespoons butter
- 1 shallot, chopped
- 1 medium onion, chopped
- 2 teaspoons lemon juice
- 1 tablespoon ginger, minced
- 2 gloves garlic, minced
- 2 teaspoons garam masala
- 1 teaspoon cayenne, to taste
- 1 teaspoon ground cumin
- 1 bay leaf
- 1/4 cup plain yogurt
- 1 cup half-and-half
- 1 cup tomato puree
- salt & pepper, to taste
- Heat 1 tablespoon oil in a large dutch oven, and sear the chicken until lightly browned, 10 mins. Season with 1 teaspoon of garam masala. Stir, remove the meat from the pot and set aside.
- In the same dutch oven, heat 1 tablespoon oil and butter, add the shallot and onion to cook until soft, 5 mins.
- Stir in lemon juice, ginger, garlic, remaining teaspoon of garam masala, cayenne, cumin and bay leaf and cook until fragrant, for 2 mins.
- Add tomato sauce, half-and-half and yogurt to cook. Stir gently and cook until boiling.
- Add the cooked chicken into the tomato sauce. Reduce heat to low and simmer for 10 mins.
- Season with salt pepper and add more cayenne if you like it spicier.
- The sauce should be thick. If not, continue to cook until the sauce is reduced and thickened.