Indian Butter Chicken with Jasmine Rice
Butter chicken originated from Northern India in 1948. Created by Kundan Lal Gujral, you may notice that Butter Chicken (known as murgh makhani — chicken with butter), is similar to its British cousin tikki masala. This is a milder curry when compared to other Indian curries and makes Butter Chicken a favorite among families wanting to introduce children to Indian flavors. Add as much or as little chili as you wish to control the spice.
- Serves
- 6
Directions
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In a bowl, combine all of the marinade ingredient, add the chicken and stir to thoroughly coat. Cover with cling wrap and marinate for 30 minutes up to overnight in the refrigerator.
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Heat olive oil in a large skillet medium heat until the oil shimmers. Add chicken pieces, making sure not to crowd the pan. Cook until browned, about 3 minutes total. Remove to a plate and keep warm under foil. The chicken will finish cooking in the sauce.
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Heat ghee in the same pan over medium heat. Sauté the onions until they start to sweat, about 4 minutes, while using a spatula to scrape any browned bits stuck to the bottom of the pan.
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Add garlic and ginger and sauté for 1 minute until fragrant; then add ground coriander, cumin and garam masala. Continue stirring for about 20 seconds to bloom the aromatics until fragrant.
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Stir in crushed tomatoes, chili powder, sugar, and salt. Simmer for about 15 minutes, stirring occasionally until sauce thickens and becomes a deep yellowish-red color.
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Remove from heat, stir in the cream and fenugreek leaves (or mustard seeds. Add the chicken with juices back into the sauce and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thickened.
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Garnish with chopped cilantro and serve with rice and naan bread.
From Shawnie's class “Far East and Southeast Asian”
