Butter Chicken

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I have a confession to make.

I frequently blog about a dish just so that I will have easy access to the recipe later. I know I go on about how blogging allows me to explore new things, meet new people, blah, blah, blah. Often, it is for me and me only.

This is one of those dishes. I found this recipe for Butter Chicken a while back on Pioneer Woman's Tasty Kitchen. Apparently butter chicken is an Indian dish. I know very little about Indian cooking but am not drawn to it and would have probably passed on this gem if the name gave any indication of its roots. I read some squabbling about how butter chicken is made and not made and that this was not an authentic recipe.

Authentic or not, it has become one of my favorites. I have made it several times now and love it more each time. Chicken is marinated in an exotic blend of spices, garlic, and lime juice. Onions are sauteed until tender in butter (hence, butter chicken) and then the chicken is tossed in and cooked until browned. A duo of canned tomatoes and tomato sauce are added and the mixture is left to simmer for a half hour or so. Heavy cream is the final touch and adds a rich creaminess.

The forgiving nature and adaptibility of this dish is one of the reasons I love it so. I have used chicken tenders, whole and cubed, and skinless, boneless chicken breasts. Chicken thighs or skinned chicken would work beautifully. I have used lemon juice in place of the lime and half and half as a substitute for the cream. I always forget it that it is supposed to marinate overnight and find that an hour or two in the marinade is enough to add spice, heat, and tenderize. I plan on playing with the vegetables and try adding cauliflower, peppers, and carrots.

Flavor wise, this dish is heavenly and is why I keep coming back to it. The coriander, cardamom, and cumin add smoky depth and cayenne provides the heat. It is rich, acidic, spicy, creamy - just everything you want on one lovely plate. Basmati rice is the traditional side but I prefer lightly buttered egg noddles. A hunk of crusty bread is a must to mop up every last drop of the sauce.

Please, try this. I think you will love it as much as I do.

Note: I have copied the original recipe below, but I add a little less butter (3 tablespoons) and less cream (about 1/3 - 1/2 cup). I also reduce the cayenne to about 1/4 teaspoon and omit the cilantro based on my personal preferences.

Butter Chicken

via Tasty Kitchen - lillieknits

4 pieces Boneless Skinless Chicken Breasts (cut Into Bite Sized Pieces)
5 cloves Garlic, Minced
1 teaspoon Salt
½ teaspoons Black Pepper
½ teaspoons Cayenne Pepper
¼ teaspoons Ground Coriander
¼ teaspoons Cumin
¼ teaspoons Cardamom
1 whole Lime, Juiced
1 whole Onion, Diced
¼ cups Butter
1 can (14.5 Oz. Can) Tomato Sauce
1 can (14.5 Oz. Can) Petite Diced Tomatoes
1 pint Whipping Cream
1 bunch Chopped Cilantro, to taste
2 cups Basmati Rice (or However Much You Want)

Combine first 9 ingredients and marinate overnight.

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream (I have used light cream or half-and-half also) and cilantro just before serving over Basmati rice.