Easy Butter Chicken – Recipe!

If you are anything like me, you love good Indian food. Indian food is so elegantly done, we all its herbs and spices and provides a nice warming feeling after a meal. I think it is difficult to find great Indian food, except in places like Canada and London, so it’s probably best if you make it at home. Indian cuisine is not difficult to make, you just need to have the right ingredients in place and nowadays, you can find most of them in your local grocery store.

This recipe for Butter Chicken, is delightfully simple and tastes as if you have an Indian chef right in your kitchen. The sauce in prepared in one bowl and tastes magnificently wonderful, I bet you won’t be able to stop at the first helping!? It is called Butter Chicken, not because it is swimming in butter, but you saute the onions and chicken in butter first, before you add the flavorful sauce. I like to serve this recipe over quinoa or brown rice and you might want to have some Naan or other flat bread for dipping – trust me.

Ingredients

2 boneless skinless chicken breasts

1 onion

1 tablespoon grated fresh ginger

2 cloves garlic, peeled

4 tablespoons butter

2 teaspoons good curry powder

2 teaspoons red curry paste, Asian section of grocer

1 1/2 tablespoons garam masala

1 teaspoon turmeric

1/2 teaspoon cayenne pepper

3/4 teaspoon salt

4 ounces tomato paste

14 ounces coconut milk

2/3 cup 2% Greek Yogurt

1 bunch Swiss chard, washed and stems removed

cilantro, optional

quinoa or brown rice

Naan, optional

(Serves 4)

To Prepare:

1. Dice onion, mince garlic and grate ginger. Dice chicken into 1/2 inch pieces. In a large saute pan or pot over medium heat, add butter and onion, garlic and ginger, saute for 3 minutes.

2. Add chicken and saute for 5 minutes, while stirring occasionally. In a large glass measuring bowl, add curry powder, curry paste, garam masala, turmeric, cayenne, salt, tomato paste, coconut milk and Greek yogurt, whisk until smooth. Pour the sauce over the chicken and stir.

3. Turn the heat to simmer and cover pot with lid. Cook for 30 minutes. Chop Swiss chard leaves and add them to the pot, stir to combine. Place lid back on top of pot and continue to cook for 10 minutes. Prepare your quinoa or rice according to package directions.