...Butter chicken

A friend once told me butter chicken is comparable to the ginger beef of Chinese cuisine.  But like ginger beef, butter chicken deserves it's place as the poster child of Indian food.  It's hella good.  Here is how we make it.

-1 pound chicken thighs, cut into cubes
-3 cloves of garlic, minced
-3 tbsp unsalted butter
-2 tbsp olive oil or veg. oil
-2 onions, diced
-1 can crushed tomatoes
-1 can coconut milk
-1 bunch cilantro, finely chop stems and coarsely chop leaves
-1 tbsp each of:  cumin, coriander seeds, mustard seeds, fennel seeds, celery seeds and 2 tbsp of garam masala
-Steamed rice
-Salt, pepper and sugar to taste


1. We marinated the chicken overnight in a pre-prepared butter chicken spice blend and garlic.  We had previously made this dish solely with this blend, but we felt it needed more kick, so we used it as a marinade.  If you don't have the spice blend, you can marinade it in garlic and a pinch of salt.

Marinating them thighs
 2.  Combine spices and grind using a mortar and pestle.

3. Melt butter in a large pot with oil at a low-medium heat.  Sprinkle in spices and toast for 5 minutes, stirring occasionally. 

4. Add onions, cilantro stems and saute until onions are carmelized.

5. Add tomatoes and coconut milk.  Simmer for 15 minutes, then use immersion blender if available to puree the sauce until smooth.

6.  Add chicken and simmer with lid off for 20 minutes to intensify the flavour and reduce the sauce.  Season with salt, pepper and sugar to taste.  Garnish with cilantro leaves before serving over a bed of rice.

7.  Enjoy!

Next post: ... French macarons


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