Oh hey there! Two recipes in one week! Heck yeah!
Today is all about butter chicken. Such a delicious, warm and cozy dinner idea, made even better when served with naan! When we're feeling super hardcore (and have the time!) we'll even make our own from scratch.
This is such an easy dish to whip up, and is easily doubled if you're making it for a crowd of people! Cook up some rice, and you've got yourself a meal.
Now this recipe comes from my mom, who has slowly melded several different recipes into one recipe to rule them all! There's a ton of flavour in the sauce, so if you don't have one of the more obscure spices, don't sweat it!
You might also notice that there's no butter in this recipe! Ha! We're using greek yogurt and coconut milk instead, which is a bit healthier, and makes the sauce so dreamy.
recipe: Cheryl Siemens (my momma!)
2 tbsp butter, 1 for cooking chicken, 1 for sauteeing onion
4 chicken breasts
1 medium white onion, diced
3 cloves garlic, minced
3 tablespoons cury powder
2 tsp paprika
1 tsp ginger
1 bay leaf
1/2 tsp corrinader
1 tablespoon garam masala
1 tablespoon cumin
salt and pepper to taste
680ml can of tomato sauce
1 tin of tomato paste
1 cup greek yogurt
1 can coconut milk
1/2 tsp cayenne pepper
First, cut your chicken breasts into bite-sized cubes, and cook in a saute pan with butter for about 5 minutes. It's fine if they're not quite all cooked through, as they'll be cooked in the sauce as well. Set chicken aside.
Add a butter to your saute pan, and slowly saute your onions on a low temperature until tender and light brown. Try not to rush this step!
Add in your minced garlic, and all other spices. Stir together and cook for 2 minutes.
Stir in tomato sauce, tomato paste, greek yogurt, and coconut milk. Add chicken pack in, and bring sauce to a gentle simmer and cook for 20-25 minutes.
Serve with rice and naan.
Top with a bit of fresh cilantro if you like!
Happy butter chicken making!