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Indian Butter Chicken

Delicious chicken and cauliflower. Pairs well with rice and/or naan bread.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

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

Equipment

  • 14+ inch skillet w/ lid

Method
 

  1. Heat a tablespoon of olive oil in the skillet until it shimmers
  2. Add onions, garlic, and ginger, and sauté for a couple of minutes, until the onions begin to soften
  3. Stir in, and bring to a simmer:
    butter
    chicken stock
    tomato paste
    cinnamon
    cumin
    garam masala
    tumeric
    salt
  4. Add chicken and cauliflower, and stir until coated
    Don’t be alarmed: the previous steps leave you with a paste, not a sauce, and the chicken and cauliflower might seem a little dry.
  5. Cover, and simmer for about 15 minutes (or until the chicken is cooked through)
  6. Stir in lemon juice and cream, and bring back to a simmer
  7. 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.