An easy weeknight meal, this Indian butter chicken is warmly spiced – but not spicy – with a sauce that just screams to be soaked up by hot rice and fresh naan.

Indian Butter Chicken

This time of year, deep in the throes of January, I’m alllll about warm and cozy meals. And sure, it may be 50° F outside on a freak day here – or maybe that’s your regular winter weather? – but I’m still craving winter food. This Indian butter chicken hits all the marks. It’s quick to make on a weeknight and it’s a warmly spiced and oh so comforting meal. I paired this a while back with some fluffy white basmati rice – I need to get my life-changing rice recipe out to you soon! – and some naan I made. And about the naan: I made the dough and froze a bunch of dough balls on the weekend for a quick thaw, roll, and cook during the week. Sometimes I really surprise myself.

Indian Butter Chicken

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Indian Butter Chicken

Indian Butter Chicken

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 4 servings

Ingredients

  • 1 tbsp olive or canola oil
  • 1 medium yellow onion, peeled and diced
  • ½-inch nub fresh ginger, finely chopped
  • 1 jalapeño, seeded, and finely chopped
  • 2 cloves garlic, finely minced
  • 2 tsp garam masala
  • 1 tsp chili powder
  • 1 tsp cardamom
  • ½ tsp coriander
  • 1 can (6 oz.) tomato paste
  • 1 ¾ cups chicken broth
  • ½ cup half-and-half
  • 1 ½ pounds (about 2-3) boneless, skinless chicken breasts, cut into ¾-inch chunks
  • ½ tsp black pepper
  • 1 tsp salt
  • 3 tbsp butter
  • Hot cooked rice and naan for serving
  • Chopped fresh cilantro for extra garnish

Instructions

  1. Heat the oil in a 12-inch skillet over medium heat. Add the onions, ginger, and jalapeño to the pan and cook for 5-8 minutes, until the onions are translucent but not brown. Stir in the garlic and spices and cook until fragrant, about 30 seconds. Transfer the mixture to a blender and allow to cool for 5 minutes and then add the tomato paste and broth. Blend until smooth.
  2. Pour the sauce back into the pan, stir in the half-and-half, and nestle the chicken in the sauce; simmer on low heat for 12-15 minutes - the chicken should be cooked through and the sauce slightly thickened. Stir in the pepper, salt, and butter. After the butter has melted, serve the chicken and sauce over hot rice with some cilantro sprinkled atop and naan on the side for sauce scooping.

Source

adapted from Mel's Kitchen Cafe

http://www.smells-like-home.com/2017/01/indian-butter-chicken/

Indian Butter Chicken

  • Prep Time: 10min
  • Cook Time: 25min
  • Yield: 4 servings

Ingredients

1 tbsp olive or canola oil
1 medium yellow onion, peeled and diced
½-inch nub fresh ginger, finely chopped
1 jalapeño, seeded, and finely chopped
2 cloves garlic, finely minced
2 tsp garam masala
1 tsp chili powder
1 tsp cardamom
½ tsp coriander
1 can (6 oz.) tomato paste
1 ¾ cups chicken broth
½ cup half-and-half
1 ½ pounds (about 2-3) boneless, skinless chicken breasts, cut into ¾-inch chunks
½ tsp black pepper
1 tsp salt
3 tbsp butter
Hot cooked rice and [naan|http://www.smells-like-home.com/2015/10/easy-homemade-naan/] for serving
Chopped fresh cilantro for extra garnish

Instructions

  • 01

    Heat the oil in a 12-inch skillet over medium heat. Add the onions, ginger, and jalapeño to the pan and cook for 5-8 minutes, until the onions are translucent but not brown. Stir in the garlic and spices and cook until fragrant, about 30 seconds. Transfer the mixture to a blender and allow to cool for 5 minutes and then add the tomato paste and broth. Blend until smooth.

  • 02

    Pour the sauce back into the pan, stir in the half-and-half, and nestle the chicken in the sauce; simmer on low heat for 12-15 minutes – the chicken should be cooked through and the sauce slightly thickened. Stir in the pepper, salt, and butter. After the butter has melted, serve the chicken and sauce over hot rice with some cilantro sprinkled atop and naan on the side for sauce scooping.

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