I previously posted about butter chicken here, with some general guidelines on this versatile classic and the recipe I followed that time. Last night, I changed it up, and it came out so easy and tasty that we decided to post exactly what went into it this time around. Enjoy!
Ingredients:
Canola/veg oil
1 white onion, diced
1 tsp cumin seed or cumin powder
2-3 whole cardamom or 1/2 tsp cardamom powder
1 tsp cinnamon
1/2 tsp garam masala or coriander powder
1 Tbsp minced garlic
2 tsp ginger powder or 1 tsp minced ginger
1 small green bell pepper
1-2 red chili peppers
1/2 tsp turmeric powder
1/2 - 1 tsp cayenne pepper or chili powder
2-3 boneless chicken breasts, chopped in bite-sized pieces
1 can coconut milk
1 small can tomato sauce
About 1/2 - 1 tsp salt, to taste
1/2 tsp lime or lemon juice
Optional 1/2 tsp mint leaves or 1 tsp cilantro
1 Tbsp butter
Directions:
- Heat oil in a thick-bottomed pot or deep skillet
- Fry onions on medium-low heat for several minutes until translucent
- Add spices and peppers one at a time in the order listed, frying 1-2 minutes between each one
- Add chicken and fry on medium heat until browned
- Add can of coconut, bring to a boil, then let simmer for 5-10 minutes
- Add tomato sauce, salt, and lime juice, then simmer for additional 10-30 minutes
- Shortly before serving, add mint, cilantro, and butter
- Serve over rice or with naan/roti
