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Indian Butter Chicken

I was first introduced to Indian butter chicken about six years ago after finishing up a marathon road journey to my dear friend Camilla’s, who was living in Kansas City at the time.

Call me crazy, but I love to drive long distances and am known to throw caution to the wind and just hop in the car at any given moment and go.  On this occasion I had been chatting with Camilla over the phone and we decided a get together was long overdue so the following week I popped Nicholas in the toyota, then about 16 months old, and made the eight hour trek from Dallas to Missouri.  The drive was probably about one hour longer than a 16 month old had patience for, but we arrived in one piece, none the less for wear, and ready for a hearty dinner.


Indian butter chicken is what she had prepared for us.  I sat down, took my first bite, and instantly knew why we were such good friends.  If you’ve never had this dish before you really need to change that.   The tang of the lemon mixed with the creamy of the yogurt  and the savory of the chicken just makes my mouth sing with every bite.

Coincidentally, even though we’re both living in different locations from that first marathon reunion years ago, we have once again managed to relocate exactly eight hours from each other.  As a result, I make the trek up to visit them every summer, only with three boys in tow instead of one.  She still whips up a killer batch of Indian butter chicken for me and I still relish every satisfying bite.


Our kids enjoying a day at the petting farm during last summer’s visit

Ingredients Needed:

1 Tbsp of Oil
2 Chicken Breasts, Chopped
3 Cloves of Garlic, Minced
1 tsp Garam Masala
1 Small Onion, Chopped
11/2″ Piece of Ginger, Diced
1 Lemon, Juiced
2 Tbsp Butter
1 14.5 Oz. Can Diced Tomatoes
1/2 Cup Chicken Broth
1/2 Cup Plain Yogurt
1/2 Cup Sour Cream
Salt and Pepper to Taste

Start out by adding the oil to your pan and heating it up on medium high heat.  Add in your chopped chicken, garlic, and garam masala.  Swirl it together and cook it up for about two to three minutes.

Next up you’ll add in your onion and ginger.  Continue cooking until the chicken is cooked through.

Now, turn your heat down a notch to medium and add in your lemon juice and butter.

Let the butter melt completely and then add in the tomatoes and broth.

Give the dish a minute or two to heat back up and then stir in the yogurt and sour cream.

Mix it all together  and shake in some salt and pepper to taste.

Serve it up over a bowl of basmati rice and share it to someone special in your life.  I guarantee they’ll thank you for it.

 

 

 

Indian Butter Chicken

Total Time: 25 min

Ingredients:

1 Tbsp Oil
2 Chicken Breasts, Chopped
3 Cloves Garlic, Minced
1 tsp Garam Masala
1 Small Onion, Chopped
11/2 Inch Piece Ginger
1 Lemon, Juiced
2 Tbsp Butter
1 14.5Oz. Can Diced Tomatoes
1/2 Cup Chicken Broth
1/2 Cup Plain Yogurt
1/2 Cup Sour Cream
Salt and Pepper to Taste

Directions:

Start out by adding the oil to your pan and heating it up on medium high heat. Add in your chopped chicken, garlic, and garam masala. Swirl it together and cook it up for about two to three minutes.

Next up you'll add in your onion and ginger. Continue cooking until the chicken is cooked through.

Now, turn your heat down a notch to medium and add in your lemon juice and butter.

Let the butter melt completely and then add in the tomatoes and broth.

Give the dish a minute or two to heat back up and then stir in the yogurt and sour cream.

Mix it all together and shake in some salt and pepper to taste.