Indian Butter Chicken

Name: Indian Butter Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 1 liters hot cooked white basmati rice; 57 grams 1/4 cup butter or margarine; 473 milliliters fat-skimmed chicken broth; 2 Tbsps chopped fresh ginger; 2 teaspoons garam masala (see notes); 1 teaspoons coarse-ground black pepper; 28 grams fresh jalapeño chili (about , rinsed, stemmed, seeded, and chopped; 6 servings Lime wedges; 227 grams onion , peeled and chopped; 1 Tbsp salad oil; 6 servings Salt; 170 grams can tomato paste; 118 milliliters whipping cream; 680 grams boned, skinned chicken breasts, rinsed and cut into 3/4-inch chunks

The recipe Indian Butter Chicken could satisfy your Indian craving in roughly 45 minutes. This main course has 862 calories, 16g of protein, and 17g of fat per serving. This recipe serves 6. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have salad oil, ginger, garam masala, and a few other ingredients on hand, you can make it. To use up the lime wedges you could follow this main course with the Frozen Key Lime Pie as a dessert. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

In a 5- to 6-quart pan, combine onion, ginger, chili, and oil. Stir often over high heat until onion is lightly browned, 3 to 5 minutes. Stir in garam masala. Scrape mixture into a blender; add tomato paste and chicken broth. Whirl until very smooth.

Ingredients you will need

Chicken Broth

Garam Masala

Tomato Paste

Ginger

Chili Pepper

Onion

Cooking Oil

Equipment you will use

Blender

Frying Pan

Pour mixture back into pan, add cream, and bring to a gentle boil over high heat (mixture is inclined to spatter). Reduce heat and simmer, stirring often, until reduced to 3 cups, about 5 minutes.

Ingredients you will need

Cream

Equipment you will use

Frying Pan

Pour sauce into a bowl. Rinse and dry pan.

Ingredients you will need

Sauce

Equipment you will use

Bowl

Frying Pan

Mix chicken with pepper and sprinkle lightly with salt. Set pan over high heat; add 1 tablespoon butter and the chicken. Stir until chicken is no longer pink on the surface, 2 to 3 minutes.

Ingredients you will need

Whole Chicken

Butter

Pepper

Salt

Equipment you will use

Frying Pan

Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink in the center (cut to test), 3 to 4 minutes.

Ingredients you will need

Whole Chicken

Sauce

Cut remaining 3 tablespoons butter into chunks and stir into sauce until melted.

Ingredients you will need

Butter

Sauce

Spoon chicken and sauce onto rice.

Ingredients you will need

Whole Chicken

Sauce

Rice

Add salt to taste. Squeeze lime juice over portions.

Ingredients you will need

Lime Juice

Salt

Equipment

Blender

Frying Pan

Bowl

Ingredients

Servings:

1liters

hot cooked white basmati rice 57grams

1/4 cup butter or margarine 473milliliters

fat-skimmed chicken broth 2Tbsps

chopped fresh ginger 2teaspoons

garam masala (see notes)1teaspoons

coarse-ground black pepper 28grams

fresh jalapeño chili (about , rinsed, stemmed, seeded, and chopped 6servings

Lime wedges 227grams

onion , peeled and chopped 1Tbsp

salad oil 6servings

Salt 170grams

can tomato paste 118milliliters

whipping cream 680grams

boned, skinned chicken breasts, rinsed and cut into 3/4-inch chunks

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try David & Nadia Chenin Blanc. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 36 dollars per bottle.