Growing up, I do not remember having many opportunities to eat foods from other cultures, but as an adult, I have come to really enjoy foods from all over the world. One thing that I love about the cookbook club I am in, is the variety of new dishes I get to try each month, such as this modified version of a popular Indian dish, butter chicken. I honestly had never even heard of butter chicken, let alone ever tried it, but it sounded delicious (note: it had me at fresh ginger), so I gave it a whirl and it has been a fave in our home ever since. I will save you the confusion that I had (and from re-reading the ingredients list 6 times)--while 'butter' is in the name of the dish, this version actually contains none. You will find many other recipes for this dish that do contain butter (as well as other ingredients); this one, in a simplified state, doesn't. I hope you will enjoy it as much as we do!
Serves 6-8
Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into bite-sized cubes
- 4 TBSP olive oil, divided
- 4 TBSP garam masala
- 4 tsp grated fresh ginger
- 4 tsp granulated garlic/garlic powder
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 3 c chicken stock
- 1/2 c 100% tomato sauce
- 1/2 c heavy whipping cream
Directions
- In a 1-gallon Ziplock-style bag, add the small, cubed chicken pieces and half of the oil. After pressing out the air in the bag, seal the bag and gently move the chicken around inside the bag, coating it with the oil.
- In a small bowl, combine the garam marsala, ginger, garlic, salt, and pepper; then add this mixture to the bag, press out the air and seal again; knead the chicken and spices, so the chicken is coated with the seasonings. Allow to marinate in the refrigerator for at least 1 hour (or overnight). Note: I have done both and the end-result is great either way. If going with the 1-hour route, this is the time to get the roasted vegetables and naan bread going.
- When ready to prepare, add the remaining oil to a large skillet over medium heat. Add the marinated chicken (and any marinade) to the skillet, cooking for around 10 minutes, stirring occasionally.
- Next, add the broth, reduce heat and simmer (with a lid on) for about 15 minutes, stirring 1 to 2 times. Remove lid and add the tomato sauce and heavy cream, simmering for another 5 to 8 minutes, or until sauce is thickened slightly.
- I like to serve the chicken and sauce over steamed jasmine or basmati rice and with two or three roasted veggies, such as broccoli, sweet potato, delicata squash, or mushrooms, along with naan bread.