I am sure many of you know and love Butter Chicken. This is my version...slightly different perhaps, but just as delicious. I offer lots of substitution ideas within the recipe..so try it out and enjoy! Thought I would get this out before I forgot!
4 pounds chicken thighs, chopped into 1-inch cubes (I try to buy skinned and deboned ones because they are easy to use!)
6 garlic cloves, crushed, minced
2 teaspoons garam masala or Madras curry powder (your fave)
3 teaspoons ground coriander
3 teaspoons ground cumin
1 teaspoon chili sauce such as Sambal or 1 chopped jalapeno
3/4 cup Greek-style (thick) yogurt or sour cream
7 tablespoons butter, chopped
1 tablespoon white vinegar
3 tablespoons tomato paste
4 large tomatoes, peeled and chopped or one large can tomatoes
1 1/2 cup cream or coconut milk (3/4 of can) (can omit, but won't be as creamy)
1/2 cup fresh coriander, coarsely chopped
Combine chicken, garlic, spices and yogurt or sour cream in a covered container or zip lock bag. Refrigerate for an hour or two. This step really combines the flavours.
Melt butter in a deep pan. Add vinegar, tomato paste, and the canned or fresh tomatoes. Boil rapidly, stirring until sauce is thick (approximately 20 minutes).
Reduce heat to a simmer and add chicken mixture. Continue to simmer, stirring occasionally until chicken is cooked through. Add cream or coconut milk, simmer a few minutes more, and garnish with chopped cilantro
Serve with rice or over other vegetables. Makes at least 4 servings, depending on size! Enjoy
Summarized by the Capn!