Makes 8 servings
Preparation Time: 15 min
Cooking Time: 35 min
Indian Butter Chicken is a favorite around the world over. The traditional recipe is very high in fat, with lots of butter and whipping cream. We have reduced the fat content without losing any of the flavor. The ingredient list looks long, but the recipe is really quite simple and is worth the effort.
Ingredients
3 tbsp | tandoori paste (see tip) | 45 ml |
2 tbsp | freshly squeezed lemon juice | 25 ml |
2 tbsp | low-fat plain yogurt | 25 ml |
1 1/2 lbs | boneless skinless chicken breasts, cut into 1-inch (2.5 cm) chunks | 750 g |
Sauce | ||
1/4 cup | tomato paste | 50 ml |
1/2 cup | water | 125 ml |
1 | 1-inch (2.5 cm) cube gingerroot, very finely grated | 1 |
1 | fresh green chili pepper, seeded and finely chopped | 1 |
1 tbsp | chopped fresh cilantro | 15 ml |
1 tsp | ground cumin | 5 ml |
1 tsp | garam masala (store bought or see recipe below) | 5 ml |
3/4 tsp | salt | 4 ml |
1/4 tsp | granulated sugar | 1 ml |
1/4 tsp | chili powder | 1 ml |
1 tbsp | unsalted butter | 15 ml |
1 cup | half-and-half (10%) cream | 250 ml |
Garam Masala | ||
1 | 2-inch (5 cm) cinnamon stick, broken | 1 |
1/4 | whole nutmeg | 1/4 |
1 tbsp | cardamom seeds | 15 ml |
1 tsp | cumin seeds | 5 ml |
1 tsp | whole cloves | 5 ml |
1 tsp | black peppercorns | 5 ml |
Marinating time: 1 hour
11- by 7-inch (2 L) baking pan{C}
Instructions
Step 1Garam Masala: Place all spices in a clean coffee grinder and grind for about 40 seconds or until spices are fully ground. Store at room temperature in an airtight jar for up to 3 months.
Step 2In a large bowl, combine tandoori paste, lemon juice and yogurt. Add chicken and stir well to coat. Cover and refrigerate for at least 1 hour or overnight. Preheat oven to 350°F (180°C).
Step 3Arrange chicken in a single layer in baking pan and pour in marinade. Bake for 20 to 25 minutes or until no longer pink inside.
Step 4Meanwhile, prepare the sauce: In a small bowl, combine tomato paste and water. Stir in ginger, chili pepper, lemon juice, cilantro, cumin, garam masala, salt, sugar and chili powder.
Step 5In a large saucepan, melt butter over medium heat. Stir in sauce and bring to a simmer. Add cooked chicken and any juice from the baking pan; simmer for about 10 minutes to combine flavors. Add cream and cook for 3 minutes to heat through (do not boil).
Tips
Tandoori paste is available in the ethnic food aisle of most supermarkets, usually on the shelf with Indian sauces.
One medium lemon will yield about 3 tbsp (45 mL) juice.
Original source: Easy Chicken Curry, from http://www.cookspiration.com/recipe.aspx?perma=kO8MMLwLbpK&g=12.