Once upon a time, many moons ago, I tried a wonderful little dish.
It was one of those “ready made meals” from Fresh&Easy and it looked amazing. It was called “Butter Chicken”. I had heard about this from a friend of mine, and so I grabbed one to try.
It was FANTASTIC. I can not emphasize that enough. Really, I can’t. I went back to Fresh&Easy and bought more and more and more.
Then one day I went, and it was gone. In it’s place were new dishes, but my beloved Butter Chicken was nowhere to be found. I was crushed.
Over the years I have tried multiple Indian restaurants. I always order the Butter Chicken, but none have come as close as that first bite.
Until last night…
Years of me wondering if I would ever taste that perfection again, and I finally had a recipe that looked like it could come close. I threw all hopes of keeping my family happy, for my one tiny bit of selfish salvation, right out the window. Who cares if they don’t like Indian food, I do. Who cares if they don’t like it, I eat plenty of things I don’t like in the name of love. I was going for it.
As I cooked, I sampled. I was on the verge of perfection! I couldn’t believe it. I sat down to dinner with my bowl of Butter Chicken and took a bite. I moaned in epicurious pleasure! It was PERFECT! And get this, hubby didn’t hate it! Or he saw how much I loved it and just sucked it up… one may never know.
Slightly spicy, heavy on exotic spices and flavors, creamy, sort of sweet, and so rich and flavorful. It was so good and I will be making this again, and again and then once more for good measure.
How’s that for motivation Fresh&Easy!!??
You will need;
- 1 onion, finely diced
- 3 cloves garlic, pressed, minced or grated on a mircoplane
- 1/2 inch of ginger, grated on a microplane
- 3 tbsp butter, divided
- juice of one lime
- garam masala
- chili powder
- salt & pepper
- cayenne pepper
- 2 bay leaves
- 1 single serving tub of plain greek yogurt (or about a cup)
- 1/2 c. whole milk
- 2 tbsp of tomato paste
- chicken stock
- 2 tbsp butter
- 1 1/2 lbs of chicken, cut into bite sized pieces
- garam masala
- cayenne powder
- salt & pepper
Start by making your sauce in a large heavy stock pot. I used my Le Creuset soup pot and it was perfect.
Sautee onions in 1 tbsp of butter, until golden brown. Add garlic, ginger, spices (I use a nice heavy shake of each, but if you must measure, it’s around 1-2 tsp each), lime juice and bay leaves.
When garlic and ginger are fragrant, about 3-5 minutes, add tomato paste (I buy mine in a tube, like toothpaste, for this sort of thing, since I won’t need an entire can, and only need just a squirt). Add yogurt and milk, stirring to combine.Add remaining butter. Mixture will be thick, occasionally thin with chicken stock as it cooks.
While the sauce cooks, start making your rice (or quinoa, or other grain) and cooking your chicken. Melt butter in the pan. Saute the chicken in the butter, and sprinkle with the spices, stirring to coat and combine. Once chicken is white, add into the sauce to finish cooking, about 10-20 minutes.
Serve over rice.
Enjoy! It even reheats well as leftovers the next day for lunch. Ask me how I know.
If you like this recipe, try my recipe for Chicken Tikka Masala too!
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