Butter Chicken (New and improved)

OK here is the much anticipated Butter Chicken post 🙂

This recipe takes a while (mostly in the prep of the chicken) but is well worth the time! I usually make it on a day where I don’t have much going on and have the time to marinate and cook the chicken. Also this recipe makes a very large batch (good to feed 6-8 adults). I usually end up freezing half and taking it out and re-heating on a day I have no time to cook. So it all evens out in the end 🙂 I think the reason why this recipe is so great is that you cook the chicken separate from the sauce in a yummy marinade. Then mix it all together just before serving. The sauce ends up creamy and smooth not all oily, just like the kind you get when you go to a great Indian restaurant. Best of all it is healthy with no BUTTER 🙂

Chicken
12 bonless skinless chicken thighs (feel free to use chicken breasts if you prefer)
6 Tbs of your favorite tandoori paste (I like Pataks brand)
1/2 cup coconut milk

mix together the tandoori paste and coconut milk to make a marinade for the chicken. Poor over chicken and ensure well coated then allow to marinate in the fridge for at least 8 hours (I try to do this the night before and let it marinate nice and long. But you can do it first thing in the morning and it will still be great 🙂

Then about an hour before you are ready to eat cook the chicken in a hot oven (425F) or better yet grill it on the BBQ until cooked through. While the chicken is cooking prepare the sauce.

Sauce
3 TBS vegetable oil
2 medium onions roughly chopped
6 cloves of garlic roughly chopped
3 TBS freshly grated Ginger
2 tsp Chilli powder (omit if you don’t like it spicy or increase if you like it hot!)
1 tsp tumeric
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground cinnamon
1 large can (798ml) tomatoes
2 Cups of chicken broth
Salt and pepper to taste
1 cup Sour Cream
2 TBS Almond Butter
Chopped Cilantro (one big handful)

Heat oil in a large pot over medium high heat. Add the onions and garlic and cook for about 5 mins until the onions are tender. Add the spices stir to coat the onions and then and cook until fragrant about 1 min. Add the canned tomatoes and stock. Season with salt and pepper to your taste. Bring the sauce to a simmer and then reduce the heat to low. Cook covered for 10- 15 mins stirring occasionally. ** This is where the magic happens** Take a hand blender and blend the sauce until smooth. (if you don’t have a hand blender carefully put the sauce in a blender and pulse until smooth then transfer back to the pot). Stir in the sour cream and almond butter. Take chicken out of Oven or off BBQ and cut into bite sized pieces and add to the sauce. Finally stir in the cilantro and serve over hot Basmati rice or with warm Naan. Seriously the best butter chicken you have ever tasted!!

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