Super Easy Butter Chicken

Butter chicken is one of the most popular dishes on on the menu of any Indian Restaurant.  It is a creamy chicken dish (there's no butter in butter chicken) - not spicy for those who don't like spicy foods - and for those who do, its easy to up the spice factor.

  

The dish can be served with roti, or white rice.  To impress special guests, serve it with Naan bread - these can be purchased from an Indian restaurant, or even from some supermarkets.  It really gives the dish that extra 'something' and it will really impress your in laws.

If you have extra chicken, double Step 1 of the recipe, and kept half of the prepared chicken aside for use in sandwiches - Perhaps chicken and mayo for lunch tomorrow?

 

Butter Chicken

Step 1:  Chicken:

1 kg chicken fillet - cube and drain 

1 tbspn ghee

1.5 tsp chili powder

1 level tsp turmeric

1 tsp salt

2 tsp ginger garlic

2 squirts lemon juice

1 tsp dhana jeeru

+- 0.5 cup water

Method:

1.  Heat ghee in a flat pot.

2.  Add cubed chicken, let chicken cook for a few moments (until the chicken starts turning white - should take less than a minute), then add all spices.  Mix together so that the spices coat chicken.

3.  Slowly add water, try not to pour directly onto the chicken pieces.

4.  Cook chicken on low heat until water absorbs.

Leave aside. 

Step 2:  Gravy:

2 chopped onions
4 large tomatoes / 6-8 normal tomatoes / 1 tin tomato - liquidised (tin tomato works best)
1 tsp salt
1 tsp chili powder
1 tsp turmeric
1 small tub of fresh cream
Chopped Almonds (optional)

Method:
1.  Saute the onions in oil until light pink
2.  Add the liquidised tomatoes
3.  Add the spices and let the mixture absorb for a few minutes
4.  While the mixture is cooking, add the prepared chicken, and let the mixture cook.
5.  Add 1 small tub of fresh cream before serving while the stove is on low.
6.  Add almonds

Served with roti, naan bread, or white rice.

Enjoy!