Every week, as I begin planning out the menu for the week at our house and ask for any requests for dinner, my sweet hubster always—EVERY TIME—asks for Butter Chicken. (Well, and Cassoulet…but that’s for another post!) He was never an adventurous eater growing up (he liked what he liked), whereas there are few things I don’t enjoy eating. It was a bit of a learning curve when we first started co-habitating….I love nothing more than to try out new ideas/recipes, he likes meat and potatoes in various incarnations. These days, his palate has grown to include SOOOOOO many veggies (he doesn’t really know about them…well now my cover is blown!), as well as many new and previously disregarded flavors and dishes. This dish is comforting, spiced AND spicy, rich, and just plain ridiculously delicious. Now’s the time for kitchen experimentation…..I mean, what else can we do and still be responsible citizens? This meal is largely made with spice cabinet and pantry items (save for the chicken and cream), so it is ‘Rona Quarantine friendly! Go get cooking!
Ingredients:
2 lb boneless skinless chicken thighs, cut into bite sized pieces
1.5 tsp Turmeric
6 TBSP Butter or Ghee
1 small or 1/2 large yellow onion, diced
2 tsp chili powder (I use ground chile de arbol)
1.5 tsp ground cumin
1.5 TBSP Garam Masala
1.5 tsp cayenne
1.5 TBSP fresh ground ginger root
4 cloves garlic, minced finely
1 cinnamon stick
Salt and pepper
14 oz. can of tomato sauce
1 c. each:
cream
veg stock
Minced Cilantro and Yogurt to garnish
Method:
Step 1—Toss cut chicken into salt, pepper, 1 tsp of chili powder and 1/2 tsp turmeric. Let sit for about an hour in fridge to marinate.
Step 2—In large pan over medium heat, add 2 TBSP butter and brown chicken. Remove from pan and set aside. Add 2 more TBSP of butter to pan, and sauté the diced onion until it begins to turn transparent.
Step 3—Stir in remaining spices, ginger root, and garlic and sauté lightly to open up all the spices. Add chicken, tomato sauce, water, and cream. Place lid on pan and reduce heat to simmer. Allow to simmer for 15-20 minutes, or until chicken is cooked to 165. Remove lid and simmer for additional 7-10 minutes to reduce sauce.
Step 4—Finish with 2 more TBSP of butter and season to taste. Serve over rice of choice, alongside naan/pita bread, on a flatbread, in lettuce wraps, in pita sandwiches, or over CauliRice!
*Tip—This curry is easy to adapt to vegetarian—simply sub in tofu, chickpeas, cauliflower, potatoes, seitan, or any combo of veggies!