Butter Chicken

Butter Chicken Author: Canadian Living Credits: Butter Chicken

Re-create this rich, velvety, Indian restaurant favourite at home. Serve with pappadams. These crisp savoury crackers are available in supermarkets and South Asian grocery stores.

  • Portion size 8 servings

Ingredients

  • 2 cups Balkan-style plain yogurt
  • 6 cloves garlic minced
  • 1 piece (1-inch/25 cm) gingerroot minced
  • 1 tablespoon garam masala
  • 1 tablespoon lime juice
  • 1 tablespoon medium curry paste
  • 2 teaspoons mild paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons coriander
  • 1/2 teaspoon salt
  • 8 chicken breasts with wings if desired
Butter Sauce:
  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 1 tablespoon garam masala
  • 2 teaspoons mild paprika
  • 2 teaspoons medium curry paste
  • 1 can tomato
  • 3/4 cups whipping cream
  • 1/3 cup cold butter cubed
  • 1/4 cup chopped fresh coriander

Method

1-  Line sieve with cheesecloth; set over bowl. Add yogurt; drain in refrigerator for 1 hour. Discard liquid; place yogurt in large bowl. Whisk in garlic, ginger, garam masala, lime juice, curry paste, paprika, cumin, coriander and salt.

2-  Add chicken to bowl and turn to coat; cover and refrigerate for 24 hours, turning occasionally. Place chicken, skin side up, on rack in large shallow roasting pan; spoon yogurt mixture over top. Roast in 400°F (200°C) oven until no longer pink inside, about 45 minutes. Transfer to platter and tent with foil; let stand for 10 minutes. Skim fat from pan juices, reserving juices in pan.

3-  Butter Sauce: Meanwhile, in large skillet, heat oil over medium heat. Fry onion until browned, about 10 minutes. Add garam masala, paprika and curry paste; cook, stirring often, until fragrant and beginning to stick to pan, about 5 minutes. Add tomatoes and scrape up brown bits from bottom of pan; mash tomatoes. Simmer until spoon or spatula pulled across bottom of pan leaves gap that fills in slowly, about 15 minutes. Let cool slightly. In food processor or blender, purée until smooth. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours.)

4-  Pour sauce into roasting pan; bring to boil over medium heat, scraping up any brown bits. Add cream and butter, a few pieces at a time, cooking just until each is melted. Pour over chicken. Garnish with coriander.

Nutritional facts Per serving without skin : about

  • Sodium 508 mg
  • Protein 37 g
  • Calories 439.0
  • Total fat 26 g
  • Cholesterol 176 mg
  • Saturated fat 13 g
  • Total carbohydrate 12 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 15.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 34.0
  • Vitamin C 33.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Butter Chicken