Butter Chicken

Butter chicken is made with a tomato cream sauce. It is mild and usually lightly spiced. I use Butter Chicken as a gateway dish for those who are afraid of Indian food or hot spices in general. My research tells me it was developed in the 1940’s and is similar to Chicken Tikka. Most recipes will tell you to marinate your chicken, I do not see the point. The chicken is usually boneless and stewed covered in sauce. But, to each their own, I just feel the incremental gain is not worth it in this case. On the other hand I put vegetables in with my chicken, so I am not an absolute purist in all cases. If you add the curry powder and garum masala to the oil at the start, the oil will spread the flavors evenly and you will need less spice.

Butter Chicken

2 oz (50ml) oil,

I lb. (500g) Boneless chicken cut in 1 in dice

1 small onion, diced medium (1/2 to 3/4 in dice) about 1 cup

1 cup diced bell peppers

1 carrot split and bias sliced

1 tbsp ginger

2 cloves garlic minced

1 tsp garum masala

1 tsp curry powder

28 oz (796 ml) can Crushed tomatoes

salt to taste

1 1/2 cups (375ml) plain yogurt (whipping cream can be used instead, it will be milder and slightly sweeter.)

Place the oil in a pan heated to medium heat

Add the ginger, garlic, garum masala and curry powder, sweat lightly then add the onion, peppers and carrot to the pan, again sweat lightly, do not brown.

Then place the chicken in the pan and cook until the chicken looks cooked on all sides.

Add the crushed tomatoes and simmer for 10 minutes. Lower the temperature and stir in the yogurt. let the flavors combine for a few minutes. Check for salt.

Serve with Rice

Nan Bread for dipping in the sauce is always nice