As I said in my previous post, I made butter masala. Since the man is a vegetarian, I made two dishes: Butter paneer and butter chicken. This is the recipe for butter chicken. It is pretty much the same, except with just a slight variation. Also, to make my life easier, I bought a roasted chicken from the market and took the skin off and pulled it into bite sized pieces.
- chicken thighs, 4, bite sized pieces (you can use breast, but thighs taste much better, and don’t dry out)
- Butter, 1/2 stick
- onion, 1 large, chopped
- ginger garlic paste, 1 tbsp + 1tsp(you can also use chopped ginger and fresh garlic)
- green chilis, 1 chopped
- tomatoes, 2 chopped, or 1/2 large can (not regular size) of tomato puree or diced tomatoes
- cumin seeds, 1 tsp
- coriander seeds, 1 tsp
- cashews, 5 whole (I didn’t have any cashews so I used almonds)
- kasoori methi (dried fenugreek leaves) 1 tbsp rubbed by hand
- coriander powder, 1 heaping tsp+1 tsp
- red chili powder, 3/4 tsp+1/4 tsp
- salt, to taste
- sugar, 1 tsp
- ketchup, 2 tsp, optional
- cream, 1/4 cup
- garam masala, 1/2 tsp
- oil, 3 tbsp
- water, 1 cup plus more for thinning
In a bowl, add raw chicken along with 3/4 tsp red chili powder, 1 tsp coriander powder and 1 tsp ginger garlic paste. Mix together. In a pan, add oil and pan fry chicken till golden, but not completely cooked. Remove chicken from pan leaving oil, and set chicken in another bowl.
In the same pan, add coriander seeds and cumin seeds. Once those crackle add onions and ginger garlic paste and stir. Add 1 cup water and bring to a slight boil. Add tomatoes, coriander powder, red chili powder, green chilis, cashews, and kasoori methi. Stir and cover. Simmer on low for 15 minutes or until tomatoes are cooked very soft. Let cool, then blend in a blender until smooth.
Using same pot, add butter. Once it melts add the sauce. Also add sugar and salt. If desired, add ketchup. This will give it somewhat of a tang. Add enough water to thin it out, maybe 1/4 to 1/2 cup. Add chicken. If there are juices, add the juice first. Cover and simmer until chicken is cooked. This is also when you would add roasted chicken, if doing it that way. Add cream and garam masala. It is now ready to eat. Yum!
For the paneer butter masala, click here
Serve with warm naan or rice, or both!