I honestly cannot believe that this recipe has not yet made it onto my foodblog. This is one of the first dishes I ever mastered in the kitchen, and is often requested for dinner parties! Best butter chicken I have had by far, but not traditional I understand. Hope you enjoy as much as we all do!
Prep time: 10-15 minutes
Cook time: 45 minutes
Serves 4 to 6
2-3 tbsp butter (margarine will work, but it doesn’t taste as wonderful)
1 onion, chopped
1/4 tsp cinnamon
2 to 4 cloves garlic, minced
2 tsp freshly grated ginger
1/2 tsp ground tumeric
1 to 2 tsp chili powder
1 tbsp coriander
400g/14oz chicken breasts, cut into bite-sized cubes (approx. 6 breasts)
1/4 cup ground almonds
1 12-oz can diced tomatoes with juice
1 tbsp tomato paste
1/2 cup unsweetened yogurt
Melt butter in frying pan over medium heat. Saute onions and cinnamon until fragrant. Add remaining spices (garlic, ginger, tumeric, chili powder, coriander), and saute approx. 1 to 2 minutes over medium heat. Add chicken, and cook until chicken is cooked through. Add tomatoes, tomato paste, and ground almonds, and mix thoroughly. Cover and simmer for approx. 10 minutes. Add yogurt and heat through.
Serve on rice with naan bread, and enjoy!
A note about where this recipe came from: this recipe was passed to my mother from a friend of a friend who heard we liked Indian food. We have no idea where this recipe originates, but we do know that it is amazing and deserves to be shared!