Lately I have been craving butter chicken, and we almost went out for some the other night. But instead, I found this recipe and upon further "investigation", found that we already had most of the ingredients at home, so I decided to make it instead!
Here is the recipe:
Butter Chicken (Source: La Vie Overseas)
2 tablespoons butter
2 tablespoons vegetable oil
1 lb boneless, skinless chicken breats, cut into pieces
1 onion, diced
3 cloves garlic, minced
2 teaspoons curry powder
1/2 teaspoon cayenne pepper
1 teaspoon garam masala
2 teaspoons tandoori masala
6 oz tomato paste
8 oz tomato sauce
14 oz coconut milk
1 cup plain yogurt, plus extra for garnish
Cilantro
Corn starch (if needed)
In a large skillet and over medium heat, melt the butter with the vegetable oil. Add in the onion, garlic and chicken. Cook until the onions are soft, around 10 minutes.
Add in the curry powder, cayenne pepper, garam masala, tandoori masala, and tomato paste. Mix well and until smooth, 1-2 minutes.
Pour the contents of the skillet into your slow cooker. Add in the tomato sauce, coconut milk and yogurt. Cook on low for up to 6 hours.
Approximately 30 minutes before serving, taste the sauce and check for preferred thickness. I found my sauce was a little more runny than what we would prefer, so I added some corn starch to the sauce to thicken it.
Serve with rice and naan bread.
VERDICT:
So stinkin good! I had tasted the sauce a few hours before serving and figured the kids would end up thinking it was too spicy for them, so I did end up preparing a quick meal just for them. But they loved the naan bread :-) Hubs and I devoured our Butter Chicken...I can't wait for the leftovers!
