I’ve been craving and eating anything with rice these past few days now, when I’m supposed to be giving it up for lent. I think this is another case of emotional eating for me. I’ve been terribly terribly missing my peanutbutter♥ and I’ve been trying to fill that void with comfort food.
I know, it sounds really horrible, but it just feels so goooooood sometimes….. But I’m promising I’ll be over this phase today — in which I totally am. I just have to share with you this super easy Indian Butter Chicken.
Now, I’m not really a fan of Indian food but I eat them occasionally because I’ve always been amazed that almost all their food contains many spices. You’d think the flavor of these spices would fight to overpower one another in a dish but the flavor just marries into one amazing taste at the end. That’s how I feel about this Butter Chicken. I also feel that this doesn’t really need any introduction at all because it’s most probably one of the best known Indian dishes in the world.
This is usually paired with Naan or Basmati rice but I paired it with the usual rice we cook at home. I also made use of fresh tomatoes because, well, because
I have one overripe large tomato left from the Pico de Gallo I like fresh tomatoes.
It is sooo delicious! It kind of just made me miss peanutbutter♥ all the more because currently, I am the only one who has a flair for Indian food at home. I didn’t have anyone to enjoy this Indian Butter Chicken with — and I had to eat this twice — for lunch and for dinner— not that I’m complaining, though. Cause This. Is. So. Good. I don’t make Indian food everyday, this is a refreshing change.
I’m hoping to try out more new recipes in the following months. Recipes as good and comforting as this one! Do you have any Indian recipe I could try?
Oh this makes me wish I have Naan to scoop that amazing tomato gravy with!
Indian Butter Chicken (Murgh Makhani)
- 2 tbsp vegetable oil
- 4 tbsp butter
- 1 white onion, chopped
- 1 large tomato, chopped
- 2 tsp garam masala
- 1 tsp ground ginger
- 1 tsp chili powder
- 1 cup tomato sauce
- 1/2 cup water
- 1 bay leaf
- 1 cup cream
- 500g Chicken Breast Fillet/ Chicken Thigh Fillet, cut into bite-size pieces
- salt and pepper to taste
- Lime and Cilantro leaves, for garnish
- In a large heat oil and 1 tbsp butter.
- Add onion and tomatoes and cook until onions are translucent and tomatoes are wilted.
- Add garam masala, ground ginger and chili powder and cook for 3 minutes, stirring often.
- Stir in tomato sauce, water, and bay leaf and cook for 3 minutes.
- Pour in cream and mix well.
- Bring to a boil and add chicken pieces. In this dish, you don’t really need to cook the chicken separately. But you can totally do so it if you prefer.
- Simmer for 20 minutes until chicken is cooked through and sauce has thickened into gravy-like consistency. Add some chili if you want it spicy.
- Add the remaining butter to sauce and cook until butter is melted.
- Garnish with lime and cilantro leaves and serve with steamed rice.