Indian Butter Chicken

Sometimes you get in the mood for dinner with a little international flair. When I get in that mood I love a little Indian food. The spices and depth of flavors are fantastic. My daughter Katie made this the other night and brought me some for lunch. This is so good, you are going to love it!

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Indian Butter Chicken 

2 lbs. boneless, skinless chicken thighs (breasts work well too)

Seasoning Mix
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon cardam
1/2 teaspoon coriander
1/2 teaspoon black pepper
1 teaspoon salt

Sauce
1 medium yellow onion, peeled and diced
1 tablespoon fresh ginger, finely chopped
2 cloves garlic, finely minced
1 jalapeno, seeded, and finely chopped (optional)
1 tablespoon olive or canola oil
1 can (6 oz.) tomato paste
2 cups chicken broth
1/2 cup fat free or regular half-and-half
3 tablespoons butter

In a small bowl, mix together spices. Sprinkle about half of the mixture on both sides of your chicken, and set the rest aside. Grill chicken until internal temperature is 165° F.

Meanwhile, in a medium, heavy saucepan, heat the oil on your camp stove over medium heat until hot. Add the onion, ginger and jalapeno. Stir often while cooking until the onion is translucent, about 4-5 minutes. Stir in garlic and remaining spice mix. Cook, stirring constantly, for another minute.

Add tomato paste and chicken broth. Whisk until the mixture is smooth. Add the half and half. Bring the mixture to a simmer over medium heat. Keep the sauce at a simmer, stirring occasionally, and cook for about 10 minutes or until the sauce has slightly thickened. Cut the 3 tablespoons butter into chunks and stir into the sauce until melted.  Serve the chicken and sauce over hot rice. Garnish with fresh, chopped cilantro, if desired.

Source:  Adapted from Mel’s Kitchen Cafe

Indian Butter Chicken
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 Servings
 
Sometimes you are just in the mood for dinner with a little international flair. When I get in that mood I love a little Indian food. The spices and depth of flavors are fantastic. My daughter Katie made this the other night and brought me some for lunch. This is so good, you are going to love it!
Ingredients
  • 2 lbs. boneless, skinless chicken thighs (breasts work well too)
  • Seasoning Mix
  • 2 teaspoons garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon cardam
  • ½ teaspoon coriander
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • Sauce
  • 1 medium yellow onion, peeled and diced
  • 1 tablespoon fresh ginger, finely chopped
  • 2 cloves garlic, finely minced
  • 1 jalapeno, seeded, and finely chopped (optional)
  • 1 tablespoon olive or canola oil
  • 1 can (6 oz.) tomato paste
  • 2 cups chicken broth
  • ½ cup fat free or regular half-and-half
  • 3 tablespoons butter
Instructions
  1. In a small bowl, mix together spices. Sprinkle about half of the mixture on both sides of your chicken, and set the rest aside. Grill chicken until internal temperature is 165° F.
  2. Meanwhile, in a medium saucepan, heat the oil on your camp stove over medium heat until hot. Add the onion, ginger and jalapeno. Stir often while cooking until the onion is translucent, about 4-5 minutes. Stir in garlic and remaining spice mix. Cook, stirring constantly, for another minute.
  3. Add tomato paste and chicken broth. Whisk until the mixture is smooth. Add the half and half. Bring the mixture to a simmer over medium heat. Keep the sauce at a simmer, stirring occasionally, and cook for about 10 minutes or until the sauce has slightly thickened. Cut the 3 tablespoons butter into chunks and stir into the sauce until melted.
  4. Serve the chicken and sauce over hot rice. Garnish with fresh, chopped cilantro, if desired.

 

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