Saturday, December 10, 2011

Butter Chicken

Recipe modified. Original recipe from the Winnipeg Free Press.

I love butter chicken.  I think what makes it so wonderful is that it's rich and creamy and yet so full of flavour with the perfect amount of kick. 

What you'll need
2 tbsp Extra-virgin olive oil
1 lb Chicken breast, cubed
3 Cloves garlic, minced
1/4 of a White onion, chopped
2 tbsp Butter
2 tsp Lemon juice
1/2 tbsp Fresh ginger, grated
2 tsp Garam masala
1 tsp Chili powder
1 tsp Cumin
1 Bay leaf
1 cup Tomato paste
1/4 cup Plain yogurt
1 cup Half and half cream
1/4 tsp Cayenne pepper
Pinch Salt and Pepper

How to
1.  Brown the chicken in 1 tbsp of the oil.  Remove from pan and set aside to make the sauce.

2.  In the same pan, saute the garlic and the onion in 1 tbsp olive oil.  Once the onion has become soft, add the butter, lemon juice, ginger, 1 tsp of garam masala, chili powder, cumin and the bay leaf. Cook to blend, then add the tomato paste, yogurt, cream, cayenne pepper, salt and pepper.  Heat through and set aside.

3.  In a clean pan, mix 1/2 cup of the sauce with 1 tsp garam masala.  Add the chicken. Cover and cook on low heat until chicken is no longer pink.  Uncover and add the remaining sauce. Heat through. Serve over basmati rice. Serves 4.

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