This Butter Chicken recipe is a wonder. The perfect mix of salty-sweet and spice, I’d recommend upping any spice that you like. I often put twice as much of just about everything, and it works out just fine.
I like to say that this recipe is better than your mom’s Butter Chicken, but considering that 70% of the people I know are of Irish descent, that’s not much of a challenge (bless their hearts, but the Irish aren’t known for their deft use of spices). Let’s just go with the idea that this is pretty damn good, and that all of the people I’ve made it for ask for the recipe.
3 onions, sliced in rings
butter or ghee (you need a tonne of it; at least 6 tbsp)
1 lbs chicken cut into bite-sized pieces
2 tsp minced ginger
2 tsp minced garlic
1/2 tsp chili powder
1/4 tsp turmeric
1 tbsp tandoori powder
3/4 tsp salt
1/2 cup warm water
1/2 cup milk
1/2 cup raisins
1/4 cup almonds, sliced
1 1/2 tbsp Worcestershire sauce
2 tsp sugar
1/2 tsp cardamom powder
1/2 tsp nutmeg
3/4 cup whipping cream
- Mix together ginger, garlic, chili powder, turmeric, tandoori powder, and salt.
- Rub into raw chicken pieces and let it sit for 30 minutes or so.
- Fry sliced onions in butter or ghee until they’re a nice dark brown (you’re not caramelizing them).
- In a saucepan, melt 2 tbsp ghee or butter on medium heat. Â Add fried onions and chicken, and fry until chicken is beginning to look cooked.
- Add 1/2 cup water and cook 15 minutes.
- In a frying pan, heat another 4 tbsp butter or ghee, and add raisins and chopped almonds. Fry for a minute or two, then set aside.
- Add 1/2 cup milk to the chicken and cook 5-10 minutes.
- Add Worcestershire sauce, sugar, cardamom, and nutmeg. Cook 5 minutes
- Add whipping cream, raisins, and almonds. Bring to a boil and them remove from heat.
- Serves 3 or 4.