When It comes to Indian cuisine, something like Butter Chicken doesn’t always come to mind at first, especially if you live in Trinidad. When we think of Indian food in Trinidad, the first thing that comes to mind is probably roti. But while in the Canada these last couple of months, I was able to enjoy a different type of Indian cuisine and out of all the dishes I tried, Butter Chicken was one of my favourites.
Butter Chicken is a delicious dish that is made by cooking down chicken in a creamy, mildly, spiced tomato sauce. It is usually served with Naan or for a Gluten Free Butter Chicken dish leave out the Naan and serve with Basmati Rice alone.
On my return to Trinidad, Butter Chicken became one of those dishes that I missed. Made with simple ingredients, I decided to give it a try and the result was delish! Everyone in the family enjoyed it and it’s now become a weeknight treat!
Some of the recipes out there, recipe lots of ingredients and many steps. Out of all the recipes that we found and tried, this Butter Chicken recipe from Wine & Glue was the easiest and the flavor was just what I remembered.
We made a few changes but the end result was still a yummy treat.
What do you need to make Butter Chicken
Once you’ve gathered your ingredients, grab a skillet, just to the recipe and get ready to make an easy delicious lunch or dinner treat!
- 2 tablespoons Coconut Oil or neutral oil (I used Chilli Coconut oil for extra flavor)
- 1 medium onion, chopped (about 1/2 cup)
- 4 tablespoons butter
- 1 tablespoon grated ginger
- 2 cloves garlic, chopped
- 1 pound chicken breast, cut into 1" pieces
- 4 tablespoon garam masala or curry powder
- 1/2 teaspoon chilli powder
- 8 oz tomato sauce
- 2 tablespoons tomato paste
- 2 teaspoons lemon juice
- 1/4 cup plain yogurt
- 1 cup cooking cream or evaporated milk
- Salt and pepper to taste
- Cilantro for garnish
- In a large skillet heat coconut oil over medium high until shiny. Add the onions and saute for about 3 minutes until softened.
- Add the butter, let melt completely, then add the garlic and ginger. Stir to combine with the onions, then add the chicken and cook until done. (about 5-7 minutes)
- Next stir in the curry powder, chilli power, 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined with the chicken.
- Remove from heat, add the tomato paste, tomato sauce, lemon juice, yogurt, and milk. Stir to combine until well incorporated with the chicken.
- Return to the heat, let come to a simmer. Reduce heat to low and cook covered for about 10 minutes, stirring ocassionally unitl sauce has thickend and slightly reduced.
- Once done, remove from heat, season with aslt if needed, then serve over basmatti rice with a sprinkel of cliantro or shaodon beni and chilli flakes to garnish.
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