Indulgent Buttery Butter Chicken

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Indulgent Buttery Butter Chicken

Looking for an indulgent butter chicken recipe that is easy to make and tastes amazing too! Then your absolutely going to love this very buttery, indulgent butter chicken. Not for the faint hearted this very rich buttery butter chicken recipe is one of those recipes that you may only make when you really feel like something rich and indulgent.

I found this butter chicken recipe along with many others on http://www.blandisboring.com/tandoori

Below you will find a step by step You Tube video, plus the ingredients and directions on how to make this amazing dish. Enjoy!

 A Little About The Process

Butter chicken is often made in a two-step process.

• Step 1 involves marinating and cooking the chicken, similar to the way you would make Tandoori chicken. That’s exactly how I do it, and our recipe for Tandoori Chicken can be found here.
• Step 2, which is the recipe below, involves making a creamy curry sauce and adding the cooked chicken to it.

Ingredients

• 1/4 cup salted butter
• 2 cups of boneless Tandoori Chicken (see above)
• 1 tbs vegetable oil
• 1 medium onion, diced
• 1 tbsp GOG (Garlic-Onion-Ginger paste)
• 2 tsp ground coriander
• 1/2 tsp chili powder
• 1/2 tsp turmeric
• 1/2 cinammon stick
• 1 tsp Garam Masala (you can find the recipe on the blandisboring.com website)
• 15-20 salted cashew nuts — blended into a paste with a few teaspoons of water
• 3-5 tbsp crushed canned tomatoes (depending on how red you like your butter chicken)
• 1 cup cream (10, 15 or 18%)
• 1/2 tsp dried fenugreek leaves (Kasoori Methi)
• 5 springs of fresh coriander (stems and leaves)

Directions

1. Put cashews in a blender or food processor and grind to a powder. Add a few teaspoons of water and puree to a fine paste. Reserve
2. Heat vegetable oil in a heavy-bottomed pan over medium to medium-high heat. Add the chopped onions and fry until they are golden.
3. Add cinnamon stick, turmeric, chili powder, ground coriander and garam masala. Fry for 30 seconds.
4. Add the GOG paste and fry for 2 minutes.
5. Add butter and fry until it has melted.
6. Add crushed tomatoes and fry for 4 minutes.
7. Add 1 – 2 tbsp of the cashew paste (depending on how thick you want your curry sauce to be). Fry for another 2 minutes.
8. Turn heat to medium low and add cream. Let simmer for 2 minutes and add Tandoori Chicken pieces.
9. Stir well and simmer for another minute or until the chicken is heated through. Garnish with dried fenugreek and cilantro and serve over basmati rice or with an Indian flatbread, such as roti or naan and enjoy! In moderation!!
10. Note 1: If you are not using salted butter or salted cashews, you may want a little bit of salt, say a 1/2 tsp, to the sauce.

What a fantastic recipe and great You Tube video, hope you give this amazing butter chicken a try some time.

Nicky Singh.