I love Indian food. First, because it is delicious. Second, because I absolutely adore anything and everything to do with India. India is my happy place, I would move there in a heart beat, but I don’t think the ol’ ball-and-chain would like that too much. So, I settle by eating Indian food on the regular at home.
Indian food in the US is pretty much nothing like Indian food in India, but it’s still bomb. My love for Indian food has, in the past, prevented me from attempting to make it myself because I didn’t want to ruin it and then have the gross taste of botched curry in my mind forever. But, alas, I have attempted a buttered chicken recipe, and I have to say, it is amazing.
2 pounds chicken breast, cut into 1 inch cubes
Juice from 1 lemon
2 cloves of garlic, minced
1 tablespoon garam masala
1 teaspoon sea salt
1/4 cup oil (olive or coconut)
1 large yellow onion, chopped
2-3 cloves of garlic, chopped
2 tablespoons garam masala
2 teaspoons paprika
1/4 teaspoon cinnamon
2 teaspoons sea salt
1 (8 ounce) can tomatoes, diced or crushed, no salt added
1 (8 ounce) can full-fat coconut milk
2 tablespoons butter
Add the first five ingredients to a large ziplock bag or medium size bowl and allow the chicken to marinate while you make the sauce. Alternately, you can marinate chicken overnight in the fridge.
For the sauce, heat the oil on a large sauce pan on medium heat, Add the onions and cook until golden and fragrant, being careful not to burn them. Add the garlic and cook for another couple of minutes. Add the spices and salt and continue to cook, stirring constantly for one more minute.
Add the tomatoes, cook for a few more minutes then add in the coconut milk. You have an option here to use and emulsion blender to create and smooth, creamy sauce. I prefer the chunks, so I left mine as is. Bring to a simmer.
Add in the marinated chicken, cover and bring back to a simmer over medium-low heat. Though it may be tempting, do not increase the heat to speed things up. The low simmer is needed for tender chicken; high heat will cause it to be tough and rubbery. Cook the chicken until it is no longer pink in the middle, about 12 minutes.
When done, remove from heat and stir in the butter. Top with fresh cilantro and enjoy with jasmine rice and naan bread!
original recipe here