Indian Butter Chicken

Indian Butter Chicken

Indian cuisine is one of the richest and most diverse flavor profiles in the world. Whether you prefer paneer, lamb, goat, or chicken, the five essential spices complement each protein in a truly delectable way. Butter Chicken is a great entry-level dish for those looking to explore North-Indian or Punjabi cuisine. Even the most inexperienced foodies often find themselves converted fans after tasting this flavorful dish!

The five essential spices in Indian cuisine typically include cumin, coriander seed, turmeric, cardamom, and mustard seed. The "In a Hurry" Curry blend incorporates these flavors alongside fenugreek, garlic, ginger, cinnamon, onion, tomato powder, black pepper, lemon juice powder, cloves, and cayenne. These deeply aromatic, and herbal notes harmonize beautifully with the heavy cream or coconut cream used for the sauce component of this recipe. For an additional layer of flavor, coconut cream is an excellent choice when preparing butter chicken.

The key to success in Indian cooking often lies in understanding the balance between spices, the importance of layering flavors, and the transformative power of slow cooking. As you explore dishes like butter chicken, you'll develop a deeper appreciation for the nuances of Indian spices and how they interact with various ingredients. This experimentation not only enhances your ability to create authentic Indian dishes, but helps you level-up in your own recipe development! Have fun with this, and enjoy the journey this dish takes you on!

Servings: 4

Ingredients:

• ½ cup unsalted grass-fed butter
• 1 medium onion, finely diced
• 1 TBSP minced garlic
• 1 (15 oz.) canned tomato sauce
• 2 cups heavy cream or coconut milk
• 2–3 TBSP + 2 tsp s.a.l.t. sisters "In a Hurry" Curry
• ½–1 tsp cayenne, optional
• 1½ lbs. chicken thighs, skinless, boneless, cut into bite-size pieces
• 1 TBSP coconut oil or olive oil
• Brown or White basmati rice or cauliflower rice

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a stockpot over medium heat, melt 2 tablespoons of butter. Add diced onions and minced garlic. Cook slowly until the onion softens and caramelizes, about 15 minutes.
3. Add tomato sauce, heavy cream, 2–3 tablespoons of s.a.l.t. sisters  "In a Hurry" Curry, and cayenne (if using) to the pot. Bring the sauce to a rapid simmer, then reduce heat to medium-low. Cover and simmer for 30 minutes.
4. While the sauce is simmering, toss the cubed chicken thighs with coconut or olive oil. Season with the remaining 2 teaspoons of "In a Hurry" Curry. Spread the seasoned chicken out onto a baking sheet.
5. Bake the chicken in the preheated oven until no longer pink in the center, about 15–20 minutes.
6. Once the chicken is done, add it to the sauce along with the remaining butter. Stir to combine and simmer for an additional 5 minutes.
7. Serve the Indian Butter Chicken over rice with naan bread, if desired.

Enjoy your flavorful dish!