Hubs and I are creatures of habit.
Every time we’re in an Indian restaurant (which sadly is not that often), I order the Chicken Biryani and he gets the Butter Chicken.
I thought I’d surprise him with an ‘at-home’ version. And surprised he was.
“What’s this?” he said poking it with a fork.
(Hubs doesn’t like to commit to new food until all the facts are in)
“Just try it,” I said. And he did. And the plate vanished before my eyes.
Butter Chicken (serves 3-4)
*adapted from the New York Times
- 1 cup full-fat greek yoghurt
- 2 skinless & boneless chicken breasts, cut into chunks
- 1 tbsp lemon juice
- 1 tbsp turmeric
- 1 1/2 tbsps cumin
- 1 tbsp garam masala
- 2 tbsps ghee
- 1 small white onion, finely chopped
- 2 cloves garlic, minced
- 1 inch chunk root ginger, peeled and chopped finely
- 2 tsps cinnamon
- 2 tbsps tomato paste
- 3/4 cup coconut milk
- cilantro (as garnish)
- Whisk together the lemon juice, yoghurt, turmeric, cumin and garam masala. Add the chicken, stir well until pieces are coated then cover and refrigerate for 6-12 hours.
- Heat the ghee in a wide bottomed saucepan. Add the onions, garlic and ginger. Heat gently for a few minutes until the onions soften. Add the chicken, marinade and cinnamon.
- Stir in the tomato paste and coconut milk. Let gently simmer until the chicken is cooked through (about 15-20 minutes).
- Add the almonds, stir then serve garnished with fresh cilantro.
Like this? You might also like: