INDIA

butter chicken


this recipe is actually from a smucker foods advertising leaflet. therefore, my hopes for it were not that high, but it turned out excellent and now i make it at least once every couple of weeks. garam masala seems to be unavailable in canadian supermarkets, so i make my own blend using 1 tbs. cumin, 1 1/2 tsp. coriander, 1 1/2 tsp. cardamom (sometimes i skip this and it's still good), 1 1/2 tsp. pepper, 1 tsp. cinnamon, 1/2 tsp. cloves and 1/2 tsp. nutmeg. all the spices are ground. using whole spices, toasting them and grinding them yourself will make it even better, if you have the time and patience. i do not. this makes a lot more than you need for the recipe, so store it in a jar and keep it for next time.


- around 500g boneless, skinless chicken thighs, diced
- 1 onion, chopped
- 2 cloves garlic, chopped (i used bottled)
- 1 tsp. ginger, chopped (or bottled ginger)
- 2 tbsp. butter
- 2 tsp. lemon juice
- 1 tsp. ea. garam masala and cumin (i know there's a lot of cumin in the garam masala as well, but cumin is awesome)
- 1/4 tsp. cayenne pepper
- 1 cup tomato sauce
- 1 cup evaporated milk
- 1/4 cup plain yoghurt
- salt and pepper to taste
- naan, to serve (or rice, but naan is so much better)

cook chicken in a large saucepan until lightly browned, 10 minutes or so. remove and set aside.

heat some more oil in the pan and saute onion, ginger and garlic until very soft.

stir in butter, lemon juice and spices. cook, stirring, for one minute.

add tomato sauce, cooking for two minutes and stirring frequently. then stir in milk and yoghurt. reduce heat and simmer ten minutes, stirring often.

put chicken back into sauce and bring to a boil. reduce heat to low and simmer 15 minutes until chicken is cooked through and sauce has thickened. season to taste.

serve with tasty, tasty naan.


(also freezes really well, in the unlikely case that you have leftovers)