This Butter Chicken recipe is a wonder. Â The perfect mix of salty-sweet and spice, I’d recommend upping any spice that you like. Â 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). Â 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 notÂ caramelizingÂ 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. Â Fry for a minute or two, then set aside.
- Add 1/2 cup milk to theÂ chickenÂ and cook 5-10 minutes.
- Add Worcestershire sauce, sugar, cardamom, and nutmeg. Cook 5 minutes
- Add whipping cream, raisins, and almonds. Â Bring to a biol and them remove from heat.
- Serves 3 or 4.