Butter Chicken a la Buzzfeed

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©bites by bridget

Well guys, I finally took the plunge.

After years of being in a committed, fully devoted relationship to Indian food, I decided to take it to the next level. Yes, that’s right. I’m talking about the m word.

I made it.

I’m not really sure why, but this is the one area of cooking I’ve always stayed away from. Some of my favorite meals —saag paneer and butter chicken— seemed completely out of reach to me when it came to home cooking. Maybe the delicate blending of spices intimidated me; maybe I was afraid it wouldn’t turn out nearly as good as the chicken at Diwani (if you’re ever in the North Jersey area, seriously, give them a try). But after scrolling through Facebook one day and seeing that even BuzzFeed could make “easy butter chicken,” I knew it was time to face my fear once and for all.

As it turns out, my fear was completely unfounded. The “Easy Butter Chicken” was not only easy, but delicious as well. I was skeptical that it would turn out bland and flavorless —BuzzFeed being the whitest thing on the Internet— but it was fragrant, spicy and a certified crowd-pleaser (thanks mom). Only a few tweaks were necessary, and that was mainly clarifying the instructions. If you’re looking to broaden your cooking horizons, definitely give this recipe a try.

The original recipe can be found here.

Ingredients:

Marinade

1 tsp of chili powder

Salt and pepper, 1/2 tsp. each

1/2 tsp of ground turmeric

Dish

2 lbs of chicken breast, cut into bite-sized chunks
Salt and pepper to taste (again, about 1/2 tsp. each)
1 tsp of chili powder
1/2 tsp of ground turmeric
6 tbsp of butter, divided into 2 tbsp chunks
1 large yellow onion, diced
3 tsp of garam masala
1 tsp of chili powder
1 tsp of cumin
1 tsp of cayenne pepper
1 Tbsp. of grated ginger
3 large garlic cloves, minced
3” stick of cinnamon
16 oz of tomato sauce
1 cup of water
1 cup of heavy cream
Fresh chopped cilantro for garnish
Basmati Rice

Instructions:

Marinate chicken breast in chili powder, turmeric, salt and pepper. Let it sit for 15 minutes.

Brown chicken in two Tbsp. of butter, remove and set aside.

Melt another two Tbsp. of butter over medium heat, add onions, garlic, garam masala, grated ginger, chili powder, ground cumin, cayenne pepper, cinnamon, salt and pepper. Cook until fragrant.

Add the tomato sauce to the mixture and bring to a simmer. Add the water and cream, bring back to a simmer. Return the chicken and simmer covered for another 10 -15 minutes.

Stir in the last two Tbsp. of butter and additional salt and pepper to taste.

Serve garnished with cilantro on top of Basmati rice.

Bon Appetit,

Bridget

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