Fact #1: I LOVE Indian food. More than any other.
Fact #2: Indian food is hard to make (time and rare spices usually create obstacles)
Fact #3: Indian restaurants are nearly impossible to find outside of the SLC area (thank you Pakistanis!) and DC
Fact #4: I'd probably give up my right arm if I could eat at the Banana Leaf in Singapore just once a week. Dramatic, maybe. But it's pretty true.
So, imagine my joy when I found a Butter Chicken (what's that you ask -- well it's just the yummiest thing on the planet) recipe that I knew I could do in my own kitchen, with mostly pantry items!
THIS recipe, will definitely be made again. And again. And again. And again. Until I die.
Now I have to say, I'm starting to realize you can claim any recipe as your own (instead of linking it to someone else) if you just put a small note *adapted by* at the bottom. You see, the original recipe has 3 degrees of separation from Mel's Kitchen Cafe (where I originally found it). And when I looked over all the different *adaptations* (to be sure I made the best one possible) I was amazed that most chef's just made one or two changes and then called it their own. I change one or two things with EVERY recipe. So from now on, I'm calling them all my own. Sorry Pioneer Woman, no more credit to you for all the yumminess that floats in my belly.
Okay that rant is over, here's how "I" made Butter Chicken
I used the biggest pan I have (because of all the spattering warnings) and I'm glad I did. It's weird to saute onions in a big pasta pot, but once you get it all liquified you'll be glad you have it in there. You'll notice I suggest more chicken. We had cauliflower and peas (common side with Indian food) and there was so much sauce we just covered those in it as well, which was yummy . . . but I'd still rather use that sauce on some chicken.
Fact #2: Indian food is hard to make (time and rare spices usually create obstacles)
Fact #3: Indian restaurants are nearly impossible to find outside of the SLC area (thank you Pakistanis!) and DC
Fact #4: I'd probably give up my right arm if I could eat at the Banana Leaf in Singapore just once a week. Dramatic, maybe. But it's pretty true.
So, imagine my joy when I found a Butter Chicken (what's that you ask -- well it's just the yummiest thing on the planet) recipe that I knew I could do in my own kitchen, with mostly pantry items!
THIS recipe, will definitely be made again. And again. And again. And again. Until I die.
Now I have to say, I'm starting to realize you can claim any recipe as your own (instead of linking it to someone else) if you just put a small note *adapted by* at the bottom. You see, the original recipe has 3 degrees of separation from Mel's Kitchen Cafe (where I originally found it). And when I looked over all the different *adaptations* (to be sure I made the best one possible) I was amazed that most chef's just made one or two changes and then called it their own. I change one or two things with EVERY recipe. So from now on, I'm calling them all my own. Sorry Pioneer Woman, no more credit to you for all the yumminess that floats in my belly.
Okay that rant is over, here's how "I" made Butter Chicken
- onion (1/2 lb.), peeled and chopped
- 2 tablespoons fresh ginger, finely chopped
- 2 cloves garlic, minced
- 1 fresh jalapeño, seeded, and chopped
- 1 tablespoon olive or canola oil
- 2 teaspoons garam masala
- 1 teaspoon chili powder
- 1 teaspoon cardamom
- 1/2 teaspoon coriander
- 1 can (6 oz.) tomato paste
- 2 1/2 cups chicken broth
- 1/2 cup half and half or heavy cream
- 1 Bay leaf
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch chunks (I will up to 2 lbs next time)
- 1/2 teaspoon coarse-ground black pepper
- 1 teaspoon salt
- 1/4 cup (1/8 lb.) butter
- 2 cups basmati rice, uncooked
- Lime wedges
- Fresh cilantro, chopped
Cook rice according to package instructions.
In a large saute pan, combine onion, ginger, chili, and oil. Stir often over medium-high heat until onion is lightly browned, about 5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Saute for an additional 2 minutes.
Scrape mixture into a blender or food processor; add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan, add half and half or cream and bay leaf, and bring to a gentle boil over high heat (mixture is inclined to spatter). Reduce heat and simmer, stirring often, until reduced to 3 cups, about 5-7 minutes. Pour sauce into a bowl. Rinse and dry pan.
Pat the chicken dry. Mix chicken with salt and pepper. Set pan over high heat; add 1 tablespoon butter and the chicken. Stir until chicken is no longer pink on the surface, 2 to 3 minutes. Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink in the center (cut to test), 3 to 4 minutes. Cut remaining 3 tablespoons butter into chunks and stir into sauce until melted.
Spoon chicken and sauce onto rice. Squeeze lime juice over portions and garnish with cilantro.
I used the biggest pan I have (because of all the spattering warnings) and I'm glad I did. It's weird to saute onions in a big pasta pot, but once you get it all liquified you'll be glad you have it in there. You'll notice I suggest more chicken. We had cauliflower and peas (common side with Indian food) and there was so much sauce we just covered those in it as well, which was yummy . . . but I'd still rather use that sauce on some chicken.
Since this dish was way to yummy to waste time taking pictures of it, enjoy this shot of me and some of the world's finest ladies grubbing at the Banana Leaf. We'd save up all month for this. Yup, I'm the one with a spoon (nope on closer look those are my fingers, the best way to eat authentic Indian food) shoved in my mouth!
Now, if only I could master garlic naan and mango lassi. Life would be nearly perfect!
