Chesto.us

Butter Chicken

This savory butter chicken is best made in preparation for a large party or a week’s worth of tastiness. Either way, I promise it will not disappoint!

SERVINGS: 8

Total Time: 75 Minutes

Prep Time: 35 Minutes

Cook Time: 40 Minutes

Ingredients

  • 2 Handfuls of Cilantro
  • 8 Cloves of Garlic
  • 4 Inches of Ginger
  • 2 Onions
  • 12 TBSP of Unsalted Butter
  • 1 Cup Heavy Cream
  • 2/3 Cup of Plain Greek Yogurt
  • 2 Pounds of Boneless Chicken
  • 2 (28oz) Cans of Crushed Tomatoes
  • 2 TBSP of Ground Cumin
  • 4 TBSP of Garam Masala
  • 4 TBSP of Ground Coriander
  • 4 Cups of Long Grain Rice

Notes

  1. You will want the following tools:
    • 1 Large Pot
    • 1 Large Mixing Bowl
    • 3 Cereal Bowls
    • Chef Knife
    • Cutting Board
    • Can Opener
    • Rubber Spatula
    • Blender
  2. Always read the recipe before you go into cooking the meal.
  3. While you are cooking, don’t sit around and do nothing. Clean as you go!
  4. When you are “sweating” something, you are cooking it at a low heat, in a lot of fat. The goal is to bring out flavors without browning the ingredients.
  5. The onion in questions is roughly the size of your fist.

Directions

  • Prepare the Chicken
    • In a medium mixing bowl, mix together your Yogurt with 3 TSP of Garam Masala and 1 TSP of Salt.
    • Slice your Chicken Breasts into 1 inch cubes and add to the medium mixing bowl.
    • Mix the chicken cubes into the yogurt until covered.
  • Prepare the Aromatics
    • On a clean cutting board, grate or mince your garlic and set into a small bowl.
    • Grate your ginger and place it in the same bowl as the garlic.
    • Dice 2 onions and place these into a bowl separate from the garlic and ginger.
    • Measure out the following spices into a separate cereal bowl: 2 TBSP Garam Masala, 2 TBSP Ground Cumin, and 4 TSP Ground Coriander.
    • Open your 2 cans of crushed tomatoes.
  • Cook the Aromatics
    • Add 12 TBSP of butter to a large pot and set it on medium-low heat.
    • When the butter is melted and a little bubbly, drop in the garlic and ginger.
    • Sweat for 2 minutes.
    • Add the onions.
    • Sweat it all for 7-10 more minutes.
    • Add your spices to the pot and mix well, letting your mixture bloom for 1 minute.
    • Dump the aromatics into a blender.
  • Cook the Chicken
    • Add 2 TBSP of oil to the same large pot and set to medium-high heat.
    • When the oil is near water-like, place your chicken into the pot.
    • There will be a lot of chicken in the pot, probably. Mix every 3 minutes until you don’t see any pink.
  • Make the Curry
    • To the blender full of aromatics, add your crushed tomatoes.
    • Blend until completely blended.
    • Salt to taste.
  • Combine the Curry and Chicken
    • Lower the heat of the stove to low.
    • Add the Curry to the Chicken and mix throughly.
    • Once the curry is simmering, cover the pot with a lid and cook for 20-25 additional minutes.
    • You just made the butter chicken!
  • Cook your Rice
    • Just follow the instruction on the bag, dingus.
  • Finish the Butter Chicken
    • Add 1 cup of heavy cream to the chicken curry and simmer for 5-10 more minutes.
    • Taste the dish and adjust for salt, sweet (sugar), and acid (yogurt).
  • Plate the Dish
    • One heaping scoop of rice comes first.
    • Top the rice with your butter chicken, and don’t skimp on the sauce.
    • If you’d like, top with cilantro.

YUM!