Indian butter chicken

Last winter I picked up a jar of butter Chicken sauce at the ethnic market.  It was OK, but the flavor was intriguing enough that I knew I wanted to try making it from scratch.  There are numerous recipes out there for butter chicken.... some quite elaborate and time consuming.  Several recipes mentioned using a bit of lemon or lime juice as well as chilies or chili powder. I liked the rather simple recipe of Life Ambrosia so adapted her recipe with the addition of lemon and diced chilies. I also liked that the recipe used chicken thighs rather than breast meat as money has been tight lately.  The family liked it so will certainly be making this again.  

Indian Butter Chicken

adapted from http://www.lifesambrosia.com/2010/09/indian-butter-chicken-recipe.html

Serves 4     

For the marinade

1/2 teaspoon garam masala

1/2 teaspoon kosher salt

2 teaspoons minced fresh ginger

4 cloves garlic, minced 

2 tablespoons olive oil

1 tablespoon fresh lemon juice

1 1/4 pound skinless boneless chicken thighs, diced  (debone them yourself as its less expensive!!)

For the Sauce 

5 tablespoons butter

1 medium onion, diced

1 (15 ounce can) tomato sauce

1/4 cup lowfat plain yogurt  ( i used a plain Greek yogurt as I had it on hand)

1 tablespoon garam masala

1 teaspoon kosher salt

2 tablespoons diced green chilies (optional... I just wanted a bit more spice)

1/2 teaspoon cayenne powder (optional)

Directions:

To make the marinade, combine the garam masala, salt, ginger, garlic, oil and lemon juice and pour over the diced chicken. Cover and refrigerate for about two hours, turning at least once.  I find it easiest to just put everything into a plastic bag and give it a few squishes to coat everything. 

In a large skillet over medium heat, pour the chicken and marinade into the pan and cook chicken until browned. Cook chicken until browned.  Remove chicken from pan and set aside.

Using the same pan,  melt butter over medium heat and add onions and chilies; cook until the onions become soft and translucent. Add the chicken and remaining ingredients to the pan; simmer for thirty minutes.

Serve over rice.