Butter Chicken

Have you ever eaten Butter Chicken?

Prepare to embark on a culinary journey as we dive into the delectable world of Butter Chicken, where succulent chicken meets a velvety tomato sauce infused with aromatic spices, leaving taste buds in a state of pure bliss.

Butter Chicken, also known as Murgh Makhani, is a popular and iconic dish in Indian cuisine. It is a flavorful and creamy chicken dish that originated in the northern regions of India. The dish typically consists of tender pieces of chicken marinated in a blend of yogurt and spices, cooked in a rich tomato-based gravy with the addition of butter or cream. The combination of tangy tomato sauce, aromatic spices, and velvety texture makes Butter Chicken a beloved favorite among both locals and international food enthusiasts. It is often enjoyed with naan bread or steamed rice, allowing you to savor every delicious bite of this culinary masterpiece.

Not only is this dish an amazingly delicious meal, but it also sneaks in some veggies that your kiddos won’t be able to notice! My two older kids LOVE this meal. They typically ask for seconds, and sometimes 3rd helpings. My 3-year-old is less thrilled by it, but she’s currently not thrilled by any foods, so I’m not super surprised.

This meal is made with marinated chicken, has a tomato and red pepper base, and is slightly sweeter, focusing on so many wonderful spices! It truly is a joy to eat, and it is SO difficult to stop when you’re full.

Make this meal with me! You WON’T be disappointed!

You’ll need:

• Blender

Ingredients:

• Chicken breasts
• Minced garlic
• Grated ginger
• Garam masala
• Chili powder
• Turmeric
• Cumin
• Garlic powder
• Ground nutmeg
• Black pepper
• Lemon juice
• Yogurt
• Olive oil
• Red bell peppers
• Onion powder
• Salt
• Tomato sauce
• Heavy cream
• Milk
• Brown sugar
• Molasses
• Coriander
• Butter
• Ground ginger
• Ground cloves
• Curry powder
• Coconut oil

Steps:

Chicken marinade:

1. In a bowl, add minced garlic, grated ginger, garam masala, chili powder, turmeric, cumin, garlic powder, yogurt, lemon juice, and nutmeg. Whisk together well.

2. Cube chicken, then add to bowl, making sure to coat all the chicken with the yogurt marinade.

3. Cover the bowl, and place in the refrigerator for at least 30 minutes, preferably 3-4 hours.

Butter Chicken:

1. Heat olive oil in a medium sized skillet, over medium heat.

2. Add diced peppers to the skillet and sauté until tender, around 7 minutes.

3. Add minced garlic and grated ginger to the diced peppers and sauté until fragrant, 30-60 seconds.

4. Remove peppers from heat and allow to cool for about 5 minutes.

5. While peppers are cooling, add tomato sauce, onion powder, garlic powder, garam masala, cumin, chili powder, black pepper, salt, garlic powder, and curry powder to a blender.

6. Add bell peppers to blender and blend the ingredients until smooth, then pour mixture into a pan and set aside.

7. Pull your chicken from the fridge, melt 1 tbsp. of butter into the same frying pan that you used for the bell peppers, and cook the chicken until the chicken no longer looks pink.

8. Once chicken isn’t pink, transfer the chicken to the pan with the sauce, being sure to drain the chicken of the excess sauce from the marinade. Discard the marinade sauce.

9. Put a lid on the pot with the butter chicken and sauce, turn heat onto low heat and simmer until chicken is fully cooked, about 30 minutes. Carefully stir the sauce every couple of minutes, being sure not to let the sauce splatter on you.

10. Once chicken is fully cooked, add the brown sugar, coriander, ginger, cloves, nutmeg, molasses, coconut oil, and 6 tbsp. of butter. Mix well and let simmer about 5 minutes.

11. Add milk and cream, mixing it in well, and allow to heat through, about 2 minutes.

12. Serve over rice. Garnish with cilantro. Pair with a side of garlic naan bread.

13. Enjoy!