My menu-planning has fallen by the wayside a little since I started working on the weekends. We were having friends over for dinner last night, and at 3pm I still didn’t know what we’d be feeding them. After a little searching, I decided to try this recipe for Indian Butter Chicken. I’ve never had Indian Butter Chicken before, but it sounded good. With 3 cups of heavy cream, it also sounded really, really bad for you. Fortunately, the recipe’s author posted a revised, healthier version, too, and that’s what I made.
It was tasty.
Indian Butter Chicken
1/4 cup butter + 1 tablespoon 1 onion, minced 1 tablespoon minced garlic 1 (15 ounce) can tomato sauce 1 can evaporated milk 2 teaspoons salt 1 teaspoon cayenne pepper 1 teaspoon garam masala 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks 2 tablespoons tandoori masala Preheat oven to 375 degrees F (190 degrees C).
Melt a tablespoon of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
Toss cubed chicken breast with tandoori masala and spread out onto a baking sheet. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.
Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, evaporated milk, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for a few minutes, stirring occasionally. Then stir in caramelized onions.
