Indian Butter Chicken

Over the past few years Indian food has become a favorite of mine. We make it at our house once every two weeks at least. There is a local restaurant that  I could go to every day and not get tired of it. We have only gone for dinner, but for lunch they have a buffet. I am dying to go to the buffet, so I can try more things! Even my super picky 7 year old has become a fan. When talking about what we should have for Christmas dinner, he suggested Indian food. We didn’t, we had ham, but that just shows you how much he likes it.

One of our favorite dishes is Indian Butter Chicken. I usually use a spice packet, so the work is minimal. But I have really been wanting to try it from scratch. I found a recipe that didn’t have any unique ingredients, that I couldn’t find in my regular grocery store. And I was really surprised how easy this actually was. I measured all the spices before I started cook, so there wasn’t any running around the kitchen. It was ready in about 30 minutes, and it was an easy 30 minutes.

I served it over rice, and with a side of homemade Naan bread. It was delicious. The sauce was rich, and had so much flavor. The naan was perfect for soaking up all of the extra sauce. It wasn’t spicy, but you could up the cayenne, and it would add a little heat. As much as my 7 year old likes the flavors of Indian food, he doesn’t like the heat. No surprise this was better than the spice mix I normally use. Given how easy it was, and that most of the ingredients are pantry staples in my house, I know I will be making this again soon!

I am always posting new recipes over at my site, Dinners, Dishes, and Desserts. I hope you will stop by, I love hearing from new readers!

Indian Butter Chicken

1 tablespoon peanut oil, divided
1/4 cup red onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 inch ginger, grated
3 cloves garlic, grated
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain Greek yogurt
2/3 cup skim milk
1/3 cup heavy cream (or half-and-half)
1 cup tomato sauce
1/2 teaspoon salt
1/4 teaspoon pepper

1 tablespoon peanut oil
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 teaspoon garam masala
1/4 teaspoon cayenne

In a small bowl put the butter, lemon juice, ginger, garlic, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Set aside.

In a large saucepan, heat 1 tablespoon oil over medium high heat.  Saute onion until soft. Add bowl of butter and spices. Cook for 1 minute. Add tomato sauce, cook for 2 minutes, stirring frequently. Add yogurt, milk, and heavy cream. Stir until well combined. Reduce heat to low, simmer for 10 minutes, stirring frequently. Season with salt and pepper.

Meanwhile, in a large skillet, heat 1 tablespoon oil over medium high heat. Cook chicken for about 10 minutes, until lightly browned. Reduce heat, mix in 1 teaspoon garam masala and cayenne. Add about 1/4 cup of the sauce (from the saucepan), and simmer until the liquid is absorbed, and the chicken is cooked through. Add the chicken to the saucepan. Simmer for 5 to 10 minutes. Serve over rice and/or with Naan bread.

Source: Adapted from AllRecipes