Monday, October 26, 2009

Indian Butter Chicken

Indian Butter Chicken
  • 1/2 cup butter, 2 T which are used to saute onion and garlic
  • 1 small onion, minced
  • 1 tablespoon minced garlic (I used about 1/3 t. garlic powder)
  • 1 can tomato sauce
  • 1 12 oz. can skim or 2% evaporated milk
  • 1 1/2 c. whole milk (or 2 %)
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper (I used just a sprinkle)
  • 1 teaspoon garam masala (you find this in the spice aisle anywhere)
  • 2-3 chicken breasts, thawed and cut into bite-sized chunks
  • 1 T. curry powder
  1. Melt a few tablespoons of butter in a big skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion is mostly translucent. Add chicken and heat until no longer pink, stirring regularly.
  2. Turn heat to low and add remaining butter to the pan along with the tomato sauce, milks, salt, cayenne pepper, garam masala, and curry powder. Simmer on low until thickened.
  3. Serve over rice with your choice of vegetables. We liked steamed peas and broccoli.
You just don't know what you're missing until you try this! I know people who think they don't like curry in general aren't going to be convinced, but this is an awesome meal. AWESOME. Even the kids like this one, and they aren't really fans of our other Indian dishes. This one is less spicy, unless you add more red pepper, and it it saucy and delicious with rice. The flavors are just so interesting and delectable! Really- give this one a try.

And here's a crock pot version we love just the same, if not more because pre-prep is wonderful!

Slow Cooker Indian Butter Chicken
(adapted from

3 tablespoons butter
4 large skinless, boneless chicken thighs,
cut into bite-sized pieces (I used one breast)
1 onion, diced
3 cloves garlic, minced
1 tablespoon curry powder

1 teaspoon garam masala
1 (6 ounce) can tomato paste (I used one small can tomato sauce)
1 (14 ounce) can coconut milk
1 cup plain yogurt
salt to taste

1.Melt the butter in a large skillet over medium heat. Stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the curry powder, garam masala, and tomato paste until no lumps of tomato paste remain. Pour into a slow cooker, and stir in the coconut milk and yogurt. Season to taste with salt.
2.Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Shred chicken and serve.


weezee said...
This comment has been removed by the author.
weezee said...

beautiful placement of food on the dish! Almost ingenious!

LC said...

Made this again and it was just as awesome as I remember it.
This is as good as any restaurant. Keeper! Thanks!
p.s. I made naan (Indian bread) to go with it from a recipe over at sisterscafe.blogspot. Yum!

LC said...

Yes, another comment from me. I hope you don't mind but I love this recipe! Just a perfect blend of excitement and savoriness for my taste buds. We all love it at our house.