Indian Butter Chicken
Delicious chicken and cauliflower. Pairs well with rice and/or naan bread.
Equipment
- 14+ inch skillet w/ lid
Ingredients
- Olive oil
- Onion, yellow, small diced
- 4 cloves Garlic
- 2 tbsp Ginger, fresh
- 2 tbsp Butter
- 3/4 cup Chicken Stock
- 6 oz Tomato Paste
- 2 tsp Cinnamon
- 2 tsp Cumin
- 2 tsp Garam masala
- 1 tsp Tumeric
- 1 tsp Salt
- 1.5 pounds Chicken diced to bite-sized pieces
- 1 head Cauliflower chopped into bite-sized pieces
- 2 tbsp Lemon juice
- 1 cup Heavy cream
Instructions
- Heat a tablespoon of olive oil in the skillet until it shimmers
- Add onions, garlic, and ginger, and sauté for a couple of minutes, until the onions begin to soften
- Stir in, and bring to a simmer:butterchicken stocktomato pastecinnamoncumingaram masalatumericsalt
- Add chicken and cauliflower, and stir until coatedDon’t be alarmed: the previous steps leave you with a paste, not a sauce, and the chicken and cauliflower might seem a little dry.
- Cover, and simmer for about 15 minutes (or until the chicken is cooked through)
- Stir in lemon juice and cream, and bring back to a simmer
- Simmer, uncovered, for a couple of minutes
Notes
A variation of a traditional Indian dish, my recipe is adapted from The Modern Proper.
This is one of those recipes where your significant other may saunter through the kitchen and compliment the fragrance; children might run away in fear and loathing. The final product is smooth, tasty, and not nearly as strong as it seemed while you were cooking.
