Tuesdays are quickly turning into ‘India Night’ at my house. Boyfriend and I both have ridiculously busy schedules and this is the one night each week that we actually get to spend together. I usually try to put together a meal that’s just a little bit nicer than usual, and Indian food usually fits the bill. Besides, we both absolutely love it.
Today, he got called into work so we would be starting our evening together a bit later than usual. I was looking for a recipe that would taste great, but wouldn’t take up too much time. A lot of Indian recipes have quite a few steps and can take a while to prepare the first time until you figure out the best sequence. However, this one looked relatively easy, didn’t have too many ingredients, and sounded wonderful.
Butter Chicken is an entry point for many people into Indian cuisine, but after over a year of eating (and LOVING) Indian food, I had yet to try it. I don’t know how authentic this version is, but it tasted wonderful regardless. I hope you enjoy it as much as we did! Thanks to Mique at Thirty Handmade Days for the inspiration.
(Since I so often refer to Boyfriend’s opinion of my dishes in this blog, he requested his own rating system. From now on, you will see the boyfriend rating on most recipes. He scores from 1 to 5 forks, with one being the worst and 5 being the best.)
BOYFRIEND RATING: 4 forks
1/2 onion, chopped
1 Tbsp minced ginger
2 cloves garlic, minced
1 jalapeno pepper, seeded and chopped
1 Tbsp olive oil
2 tsp garam masala
1 tsp chili powder (optional)
1 6 oz. can tomato paste
2 C chicken broth
1/2 C half and half
2-3 boneless, skinless chicken breasts, cut into pieces
1/2 tsp pepper
1 tsp salt
1/4 C butter
In a large pan saute the onion, ginger and jalapeno pepper in oil. Stir until the onion is lightly browned, about 5 minutes. Add in the garlic, garam masala, and chili powder (if desired). Saute for 2-3 minutes more.
Put the mixture into a blender. Add in the tomato paste and chicken broth, and blend until smooth.
Pour the mixture back into the pan and add the cream. Bring it to a boil and simmer for 5-10 minutes.
In another pan heat 1 Tbsp butter over high heat and add in chicken that has been salted and peppered. Cook until the chicken is no longer pink. Add in the sauce and stir. Cook for 3-4 minutes more. Add in 3 Tbsp butter and stir until melted.
Serve over rice. Squeeze lime juice over the mixture and garnish with chopped cilantro.
NOTES: I hate cilantro, so I left it off.