If you were to ask me, butter chicken would probably be one of my top 10 favourite foods on the planet. It’s the most basic Indian dish out there, but one of THE best and most popular. I got my ingredients at a local Indian supermarket the other day and I was extra excited being there. And dare I say it, if you ever locked me up in a grocery store like Superstore, it would actually be the worst idea ever. I can literally spend hours inside buying things, discovering new spices and admiring pots and pans (and of course, the dishware) for heaven knows how long. And that’s exactly what happened. I spent a good ol’ half an hour just looking at rows and rows of spices. Spices that I have never heard of before. It was fascinating! I even managed to control myself from buying everything. I simply scooped out a cup of garam masala (the main spice used for butter chicken), and some red chilli powder. And that was it for that section. Pats on the back for me! Now check out the rest of the ingredients below to prepare you for one of the best meals yet!
- 3 pieces of chicken steak, cut into bite sized pieces
- 6 tomatoes, chopped
- 2 cooking onions, chopped
- 4 cloves of garlic, minced
- 1 tbsp ginger paste (finely minced ginger)
- 1 small can of tomato paste (156 mL)
- 5 tbsp butter
- ½ cup heavy cream
- 1 tbsp lemon juice
- ½ tsp garam masala
- ¾ – 1 tsp red chili powder
- 4 tbsp sugar
- 1 tbsp vegetable oil
- salt to taste
- cilantro, chopped for garnish
- Marinate chicken pieces, minced garlic and ginger, red chili powder, and salt in a large bowl for 1 hour.
- In a large pan with oil under medium-high heat, sautee marinated chicken pieces until perfectly cooked, around 7-10 minutes. Transfer chicken to a bowl.
- In the same pan, add onions and 2 tbsp butter. Once the onions are translucent, add tomatoes and salt. Cook for 5-7 minutes, mixing occasionally. Add tomato paste, lemon juice, garam masala and a pinch of extra red chili powder (if you can tolerate the spice game!). Stir until it starts to simmer. Keep simmering for 5-10 minutes until tomatoes are broken and mushy.
- Transfer pot mixture into an electric blender to puree the sauce. Or you can use a hand-held electric mixer to blend the sauce into fine puree (Make sure you transfer it into a large enough bowl).
- Once its finely pureed, strain it back into the same pan with a sieve. Make sure everything has gone through except the tomato seeds and skin that’s left behind. (Throw them away or nibble it as a taste-test snack).
- Add remaining 3 tbsp butter and cream into the mixture. Add cooked chicken back into the pot. Simmer for 7-10 minutes. Add salt to taste.
- Transfer to dishware and garnish with extra heavy cream and cilantro.
- Serve with rice or/and toasted naan bread. Share and enjoy!
Adapted from Varun Inamdar