Healthier Butter Chicken

I have a fun recipe for you today. I'm doing a recipe from the book, "An Epiphany of the Senses"; by Nancy - aka Spicie Foodie.  I've been wanting to branch out more and try some Indian and other spicy dishes.  I've eaten Indian food, but never tried any at home.  After reading the book, this dish Healthier Butter Chicken seemed like a perfect way to get my toes wet with some Indian cooking.  Nancy says it is a good intro dish; I think it was.  You can order yourself a copy of her book on her site, maybe an early Christmas present.

I was afraid I'd have a hard time finding the spices, a couple of stores later;  I did find everything. It sounded kind of complicated after reading all the steps.  But it really didn't take me that long, and I think it's one of those dishes you could whip up like that after making it once or twice.

Garam Masala (Indian Spice Blend)

Ingredients:

2 tbsp. coriander seeds

4 tbsp. cumin seed

1 tbsp. black peppercorns

1 tsp. fennel seeds

1 tsp. whole cloves

2 cinnamon sticks

1/2 tsp. freshly grated nutmeg

2 tsp. green cardamom seed (measured after removing and discarding the shell)

2 bay leaves

Step 1:
The first step is to dry roast the spices to help them release their scents.  Heat the pan over medium low heat, then add all of the whole spices and dry roast for a couple of minutes.  Stir often to prevent burning.  Roast just until the spices start to release their fragrance, be careful not to burn them.

Step 2:
Transfer the spices from the pan to a plate and spread out.  Allow to cool for a few minutes.  Add all of your spices to your spice grinder or mortar and grind until you have a fine powder.

I couldn't believe how good my house smelled after making the spices.

Marinade:

3 large boneless skinless chicken breast, cut into bite size pieces

1 medium lemon, juiced

1 1/2 tsp. chili powder

2 tsp. paprika

1 tsp. salt

4 cloves garlic, minced

1 tbsp. fresh ginger, finely chopped

1 tsp. Garam Masala

1/3 cup plain unsweetened white yogurt

Step 1:
Combine all of the spices and the lemon juice in a large bowl, then add the chicken pieces and stir until well combined and the chicken is well coated with the spice mixture, leave in the refrigerator 10 minutes.  Add the yogurt to the chicken and stir until all are well combined.  Cover and place back in the refrigerator for at least 1 hour or overnight.

Step 2:
Right before cooking remove the chicken from the yogurt and set aside and discard the yogurt.

Sauce:

2-3 tbsp. butter or ghee

3 cloves garlic, minced

1 tbsp. fresh ginger, finely chopped

1 small onion, finely chopped

1 tsp. ground turmeric

1-2 tsp. Garam Masala

1/2 tsp. ground cinnamon

1 tsp. salt

10 almonds, finely ground, optional to thicken sauce

1 cup plain white yogurt

1/2 cup tomato puree

1/2 cup water

 2 tsp. crushed dried fenugreek leaves

Step 1:
Melt butter in a large pan, once melted add the onion and saute until translucent. Add the minced garlic and finely chopped ginger to the pan and saute for 3 minutes, then add the turmeric, Garam Masala, cinnamon and saute for another 3 minutes or until the spices begin releasing their scent. Add the drained chicken to the pan and cook until the chicken is firm and cooked through.  Next add the tomato puree, water and ground almonds, stir until well combined.  Turn the heat down cover and simmer for about 30 minutes, stirring to prevent burning.

Step 2:
Add the fenugreek leaves and yogurt to the pan and heat through, about 5-8 minutes.

Serve with Basmati rice and naan.

Nancy's photos in the book are so good, the directions are easy to follow and I can't wait to make something else from it.  It's definitely worth going over to her site and checking it out for yourself.  

Enjoy,

Gina