By: Tarun Anand | CEO
Butter chicken was reportedly developed in the early 20th century, not to be confused with its cousin from the UK, Chicken Tikka Masala. While both are amazing and delicious, the latter tends to be a bit spicier. For the month of February, I would like to take you back to one of my favorite Indian recipes, one that will be a hit with the entire family will surely have them lining up for seconds.
Ingredients for marinade:
Ingredients for chicken:
1½ Lbs breasts, cut into 1 inch pieces
2 Tbsp Ghee
1 Vidalia onion, diced small
2 tsp Ginger Garlic Paste
14oz. Can of tomato puree
3 Tbsp butter
⅓ Cup whole milk
Fresh cilantro for garnish
- In a large bowl, combine yogurt, lemon juice, ginger garlic paste, Big island Sea Salt, Saigon Pepper, Seasoned Traveler, Such a Jerk and mix well. Add chicken and mix well to coat. Cover and refrigerate 2 hours or over night.
- In a Dutch oven heated to medium high, add ghee. Add onions and cook about 5 minutes or until softened. Add ginger garlic paste and cook for another 2 minutes. Add the chicken and marinade and bring to a simmer. Simmer until the chicken is cooked on the outside and the juices are released. Add the tomato puree and mix well.
- Return to a simmer, cover and cook for 25 minutes. Remove from heat. Stir in the milk and 3 Tbsp of butter.
- Serve with basmati rice, fresh made naan, and garnish with cilantro.