Welcome to my kitchen! This is a blog that is evolving as my life does. I like food, but I don't have all the time in the world to cook. So lately, I'm going with simple, easy recipes. I may switch that up occassionally and post something time-intensive, but that isn't what I'm about these days. If that sounds like you - I hope you enjoy some of these recipes.

Sunday, August 29, 2010

Butter Chicken

I love Indian food.  Why?  Because it almost always involves chicken and rice!  I have never tried Butter Chicken at a restaurant before but I thought it sounded interesting so I went ahead and tried it even though I had no idea what I was in store for.  It was good.  I wouldn't say I loved it but Jeff did!  So I am posting it anyway because I know this recipe is capable of people loving it and maybe that person is you! 

Indian Butter Chicken
source: Joelen of What's Cookin', Chicago?, slightly adapted by Amy's New Kitchen
serves: 6


1 Tbsp vegetable oil
1 lb boneless, skinless chicken thighs, cut into bite-size pieces
1/2 tsp garam masala
1/4 tsp cayenne pepper

1 Tbsp vegetable oil
1 white onion, chopped
2 Tbsp unsalted butter
2 tsp fresh lemon juice
1 Tbsp ginger, finely grated
1 clove garlic, finely grated
1/2 tsp garam masala
1 tsp chili powder
1 tsp ground cumin
1 bay leaf
2 cups tomato puree
1 jalapeno, seeded and diced
1 cup heavy cream
1/4 cup plain yogurt
1/4 cup chopped fresh cilantro
1/4 teaspoon cayenne pepper
1 pinch salt
1 pinch black pepper
1/4 cup finely ground cashews

Heat 1 Tbsp oil in a large skillet over medium heat.  Add chicken and season with 1/2 tsp garam masala and 1/4 tsp cayenne pepper.  Cook until lightly browned, about 10 minutes. 

Meanwhile, prepare the sauce by heating 1 Tbsp oil in a large saucepan on medium high heat.  Saute onion until soft and translucent.  Stir in butter, lemon juice, ginger, garlic, garam masala, chili powder, cumin and bay leaf.  Cook, stirring for 1 minute.  Add tomato puree and jalapeno and cook for 5 minutes, stirring frequently.   Stir in cream, yogurt and cilantro.  Reduce heat to low, and add the browned chicken.  Simmer for 10 minutes, stirring frequently.  Season with salt and pepper to taste.  Just before serving, add the ground cashews and stir.  

Serve over steamed basmati rice.

 Does that not look awesome?  We had this with pita and Roasted Red Pepper Hummus!  More on that later! 

I made some slight changes to the amounts of ingredients from Joelen's version of this recipe.  There was a little too much garam masala for my taste so I halved it in my recipe.  I also added a jalapeno pepper because I think it would've added a little kick and really put this dish over the top!

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