This butter chicken recipe takes a little over a half hour to cook but it’s absolutely worth it!
So what inspired me to try some East Indian chicken cuisine?
I was invited to lunch by a friend a while ago to a local restaurant. I always like to check what kind of chicken recipes are served. It gives me ideas to try making things my own way! Don’t you like doing that too?
Then I saw something called butter chicken. For me this was new, so I ordered some and just loved it.
The sauce was very smooth. I don’t always like rice too much but this time the combination was just perfect for me.
I checked out the ingredients. I decided I would try my own version and then share it with you!
2 chicken breasts
Wash and dry chicken breasts. Cut into small cubes. Saute in a pan over low heat until lightly crisp.
Peel and rinse the onions. Mince into small sizes.
Heat all the butter in a pan over low heat and add the chopped up onions. Saute until golden brown.
Add the ginger, garlic, curry, coriander, and chilli powder. Mix well and continue to saute.
Add the tomato paste and cook for 3-5 minutes until everything simmers. Notice up till now, that everytime we add an ingredient, the mix gets darker!
Add the milk and the sauteed chicken cubes.
Adding the milk turns mixture into more of a sauce. Continue heating covered for 9-12 minutes until the chicken is soft.
After that time, uncover the pan and add the sour cream. Mix well and let simmer for about 3 more minutes. Notice, now, adding ingredients makes the mix lighter!
The cream will give the sauce a better consistency.
Like I said before, I’m not that much of a rice fan, but my butter chicken recipe goes great with it. (My Chef agrees!)
Add a light tomato salad and you have...
...perfection - East Indian style!