Butter Chicken

It has been a while! I have still been eating (obviously), but have clearly been slacking on sharing it with the world. Last night I made one of our favourites - Butter Chicken (originally found here). It is spicy, creamy, and delicious. I like to serve it with basmati rice and naan, with the rice stirred in for easy leftovers.

To make this, you will need:

• 6 tbsp butter
• 4 chicken breasts
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp garam masala
• 1 tbsp fresh ginger, grated
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 1 1/2 cups tomato sauce
• 2 cups cream
• salt & pepper
• naan and basmati rice

1. Heat 2 tbsp butter in a large pan. Cook the chicken over medium heat, allowing it to brown. Remove chicken, cut into 1 inch pieces.
2. Melt another 2 tbsp of butter in the pan. Cook onion until soft and translucent.
3. Add garlic, garam masala, ginger, chili powder, cumin, and cayenne pepper. Stir to combine and cook for about 5 minutes.
4. Add tomato sauce, stir, and bring to a simmer for 5 minutes.
5. Add cream, stir, and return to a simmer.
6. Return cooked chicken pieces to the pan and simmer for 20 minutes.
7. Stir in the last 2 tbsp of butter, taste and season with salt & pepper.

I use half and half cream, and have been warned that subbing in milk or a lower fat substitute may curdle, so the more fat, the creamier! I also don't often use full butter, sometimes cooking the chicken in olive oil at first. You need to build up that salty, creamy, buttery taste, so don't sub out too much. The garam masala spice blend I use is President's Choice Black Label, but I am sure you can find nicer blends if you are willing to look in the right places. For naan, you could try to craft your own, but most grocery stores offer pretty decent choices, as long as you eat them fresh. I cook a half cup of basmati rice to go alongside this meal, and it is enough for us both to have pretty hearty dinners and lunch leftovers the next day. Enjoy!