When my kids were little, they learned about various countries by studying not just the history of the country, but the foods. Son and Dotter had to cook dinners that represented the country they had been learning about. In my home? Imagine that. I wish I had found my love for Indian food back then. I suppose this time mom is the student.
I know I’m a little late to the game, but I have finally figured out which Indian foods I can eat and still have taste buds left after trying them. I had to ask a nice lady at our favorite Indian restaurant which dishes were hot and which were not after a few visits of dead buds tuckered out from all the heat. One bite of the super spicy stuff and I can’t taste anything else.
Butter Chicken has a little zing to it but not much. If you like things really spicy, you can add more green chilis or just leave the seeds in. Me? I’ll be the one with the taste buds in tact, thanks.
Indian Butter Chicken Ingredients
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 8 medium tomatoes, diced
- 1 tablespoon minced fresh ginger
- 2 green chiles (jalapeno or serrano) stems removed, cut in half, and middles removed
- 4 cloves fresh garlic, roasted in oven for 20 minutes then remove skin
- 5 tablespoons kasoori methi
- 2 tablespoons red chili powder
- 1 tablespoon paprika
- 4 whole green cardamom seeds (husks can be left on)
- 1 tablespoon honey (add a little more if finished product is too acidic)
- 2 pounds chicken breast, diced into large bite-size pieces
- 1 cup heavy cream
Place two tablespoons of the butter and olive oil into a large saucepan over medium-high heat. Add diced tomatoes. Cook tomatoes down for about 10-15 minutes. Stir in ginger, chiles, garlic cloves, kasoori methi, red chili powder, paprika, cardamom seeds, and honey. Simmer for about 5 more minutes.
Carefully pour sauce into a blender. Cover lightly and blend on the lowest setting. Work blender up to medium speed until sauce is smooth. Set aside.
Clean large sauce pan.
Place last two tablespoons of butter the in a saucepan over medium heat. Saute chicken pieces in butter until cooked through to 165F on inside and light golden brown the on the outside. Pour sauce over chicken. Stir in cream.
Continue to simmer over low heat for about 15 minutes. The sauce will thicken and spices will settle, making this a dish you will adore.
Serve with Basmati rice (with some peas & carrots mixed in) and naan bread.
I couldn’t have been whiter in that moment I asked for help, but it has allowed me to find a love for Indian food. And by Indian food, I mean Butter Chicken and rice and naan bread. Happy buds.