Butter Chicken Recipe

Food cravings lately for Indian food? That’s totally what happened to me the other day. I went on a bit of a cooking spree and one of the dishes that I made was Butter Chicken. I looked up a bunch of different recipes and tweaked it so it fit my taste buds. So, let’s get started!

Ingredients:
– Boneless chicken thighs
– Brown sugar
– Cinnamon
– Oregano
– Nutmeg
– Honey
– Cayenne pepper
– Coconut milk
– Cumin
– Curry powder
– Salt and pepper
– Lemon juice
– Coriander powder
– Paprika
– Onions, chopped
– Garlic cloves, minced
– Can of diced tomatoes

A lot of ingredients for this recipe? Yes, but not to worry, most of them are just spices!

The boneless chicken thighs were cut into smaller chunks and I marinated it for 30 minutes. In the marination, I put minced garlic, salt, pepper and freshly squeezed lemon juice. I put a plastic cover over the top while it marinated in the fridge for half an hour. Preparation for the rest of the meal was done during this time.

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Marinated Boneless Chicken Thigh Chunks

While the meat was being marinated, I had diced a full onion and gathered all the other ingredients/spices.

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Diced Onions
313
Some of the many ingredients

I used a huge wok to cook my Butter Chicken but you may use a huge pot if you wish or a deeper pan so that the chicken can simmer fully in the sauce. I took two big tablespoons of butter and melted it before frying the chicken in it. The butter immediately soaked into the chicken. Before the chicken is fully cooked, I scooped it into a bowl to be cooked again afterwards in the sauce.

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Cooking the chicken in butter

After scooping out the chicken, I took another tablespoon of butter and melted it before placing my spices into the wok. All the spices – including brown sugar, cinnamon, oregano, nutmeg, cayenne pepper, cumin, curry powder, salt, pepper, coriander powder and paprika – were cooked for a minute before putting the chicken back into the wok. I made sure to cover all the chicken pieces before pouring in the diced tomatoes.

Once the can of diced tomatoes were poured in, I had left it to simmer for 15-20 minutes.

After it was done simmering, I poured in a can of coconut milk and mixed it to become an orangey coloured mixture. Once again, I left it to simmer for another 10 minutes before it was ready to serve.

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Butter Chicken with rice

After all that cooking, I was ready to have my meal. I served my Butter Chicken with rice, but this can also be served with naan bread as well.

I hoped you enjoyed this recipe of Butter Chicken and I look forward to sharing with you more recipes!

~Miss Happy Penguin

*Believe.inspire.love.dream.optimistic.*

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