Yes. I too, like so many have been gone for far too long. Let's just leave it at that. I apologize for not being here and now we are back. I am starting back with this recipe for Butter Chicken . We tried this some many months ago and never got around to posting it. This will be a new "Fall Favorite" for us. I did adapt my version from the recipe above and this one from Tasty Kitchen to what I had on hand, and really liked the outcome. If you've never tried a version of Butter Chicken search around and try it. I guarantee you will surely love it.
I soaked mine in a buttermilk and spice solution first, like in the recipe from Tasty Kitchen's recipe. Not having any yogurt on hand, I substituted with the buttermilk.
Next I cooked the chicken until it was nicely browned.
Lastly I made the sauce and finished cooking the chicken in the sauce until cooked through.
For the Marinade:
4 pieces boneless, skinless chicken thighs
2 cups buttermilk2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
¼ teaspoon ground coriander
¼ teaspoon cumin
¼ teaspoon cardamom
pinch of saffron
For the Sauce:
1 tablespoon oil
1 small onion, minced
2 tablespoons butter
2 teaspoons lemon juice
2 teaspoons ginger, finely grated
2 garlic cloves, minced into a paste
2 teaspoons garam masala, divided
1 bay leaf
1 can (14.5 oz. can) tomato sauce
1 can (14.5 oz. can) petite diced tomatoes
1 pint whipping cream
1 bunch chopped cilantro, to taste
Combine first 10 ingredients and marinate overnight.
Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute onion until soft and translucent. Stir in butter, lemon juice, ginger, garlic , 1 teaspoon garam masala, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce and diced tomatoes, and cook for 2 minutes, stirring frequently. Stir in cream. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
Top with cilantro, if desired.
This is definately a palate pleaser. I will be making this and trying out different versions of this dish thoughout these cooler, chilly months ahead.
Carla and Michael