After being turned on to Butter Chicken at Tashan, I knew I had to get a taste of the dish at home. So I hopped on trusty Amazon, and found the highly recommended Kitchens of India paste - easy to use in a homemade butter chicken curry recipe.
And of course, some rice is needed to sop up the goodness that is curry, so I turned to my trusty Lundberg Wild Blend Rice. And if you've got some delicious naan, all the more power to you.
After that, all you really need is some chicken (or whatever protein you like). But for a bit more heartiness and flavor, I added a diced Vidalia onion.
Gently cooked down a tad with just a bit of salt, pepper, and olive oil.
To the onions, I added a cup of water, the paste, and just 3 tbsp of butter.
How easy is that?
Just stir until that butter melts in and turns the broth slightly viscous.
And then add the diced chicken - perfectly ready to poach and retain its juiciness.
Simmer for 20 minutes under a closed lid. Cook for 5 more minutes on high. Then keep aside, covered for 3 minutes. So simple, even my GF could do it! (Just kidding - she's actually a great cook - that is, when she tries)
It doesn't hurt to pop open some homemade wine, courtesy of our friends!
The combo of Kitchens of India Butter Chicken and Lundberg Rice is amazing. The spice of the butter chicken has a nice depth to it along with an underlying heat - something you wouldn't expect from just under an hour on the stove. The next time around, I'll add some potatoes and carrots to make this dish even heartier.
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