Butter Chicken

We love curry in our house, and butter chicken is definitely a favourite, and not at all difficult to whip up for a weeknight dinner. (if you add all the other selections pictured on the plate, you're into a marathon cooking session with masses of dirty dishes, spatters of yellow yumminess all over your kitchen and a very happy belly at the end!) but, I am only sharing the butter chicken recipe at the moment, and it stands alone very well.

I used chicken thighs, as I feel they have more flavour, but breasts could easily be substituted (2 large ones would probably suffice). Just to note, I have also made this with leftover rotisserie or roasted chicken, deboned and chopped up, and added at the simmering stage below. Just start the recipe where you saute the onions, and you're good to go!

With any recipe, a bit of pre-prep is always a good idea, but I find with curries, there are so many spices for the layering of all that yummy flavour, having them measured out and ready to add helps alot! If you like a spicier dish, feel free to increase the cayenne! As it stands this recipe has a nice mild heat with a ton of flavour.

I will include the links at the bottom for the other recipes if you are into marathon- kitchen-destroying-but-oh-so-much-fun cooking sessions , and I promise I will also add a link when I finally get my grain free naan recipe posted as well.

Butter Chicken

8-10 skinless boneless chicken thighs
2 tbsp butter 

4 tbsp of butter, divided into 2 tbsp chunks(yes...MORE butter :) )
4 smallish cooking onions, peeled and chopped (a generous cup ish)
3 tsp of garam masala
1 tsp of chili powder
1 tsp of cumin

½ tsp cinnamon 
½ tsp of cayenne pepper (or more to taste)
1 Tbsp. of grated ginger (use a kitchen rasp or fine grater)
3 garlic cloves, minced
S&p to taste

796 ml canned diced tomatoes
½ small can of tomato paste

1/2 can full fat coconut milk( approx ¾ cup)

Method:

Chop into chunks and then saute chicken thighs in 2 tbsp butter in a large cast iron pan until browned on all sides. I gave a quick grind of sea salt and black pepper while the chicken was browning. 

Remove from pan and set aside. Depending upon the size of your pan, you may need to do this in batches. If your pan is crowded they will steam rather than brown. 

In the same pan, Sauté onions in 2 tbsp butter over medium heat until slightly softening and just starting to brown, approx 5 min. 

Add spices, garlic and ginger, sauté for 2-3 more minutes. 

the amount of spices included

in this recipe is CRAZY, but

oh so yummy!!

Add the tomatoes and tomato paste, stirring well to combine. 

Add the chicken back to the pan, bring to a quick boil, and then reduce to a simmer for approx 15 minutes. (if you are serving rice, this is a good time to put on a nice pot of basmati rice to accompany your butter chicken!)

Stir in the coconut milk and last 2 Tbsp. of butter and 

additional salt and pepper to taste if needed. 

sorry for the steamy picture but the 

saag paneer was cooking on the 

front burner and tried to take over 

the shot!

Warm thru and serve with hot basmati rice or naan.

Other recipe links:

This recipe includes both a recipe for the paneer, and the recipe for the delicious saag paneer pictured on the plate above. I used fresh spinach instead of the frozen suggested in the recipe, just adding it to the pan in batches and tossing with tongs as it cooks down.
http://selfreliantschool.com/make-worlds-easiest-cheese-plus-delicious-indian-recipe/

These lovely little samosa patties were divine, although we tweaked them as we all felt they needed a deeper flavour. I added a 1/2 tsp each of garam masala and coriander, and 1/4 tsp of cumin to the curry powder, and added an egg as it seemed to need some glue to form the patties.
http://theprettybee.com/2014/03/spiced-samosa-patties.html

This raita is a wonderful palate cleanser and cooler between bites of different curry dishes.
http://www.marthastewart.com/851902/cucumber-raita

prepped ingredients ready to add to the pan!