Butter chicken is not only a dish, but also an emotion; an emotion of several people connected with memories. A dish famous in Asian countries like Pakistan and India has taken hold in the hearts of many. Butter chicken, infused with so many spices, arrived in my life like a celebration.
Growing up in Miami, food has always been at the center of our Cuban household. Sundays were treated as the main family gathering day with big lunches and/or dinners, and plenty of other food to pick on. Cuban people are always fond of comfort food, but never chase the spice and heat. Aromas of garlic and onion fill the home on Sundays since this is the basic sofrito used in so many Cuban dishes.
As a wannabe foodie, I love trying dishes from other cultures. A few years ago, one of my coworkers, Hira, invited us to her home. Hira was known in the office as the “ethnic girl” from Pakistan, and her homemade lunchtime dishes were famous for filling the office with unique and irresistible scents. Honestly, I could not resist the invitation.
She said her mom was going to cook us some butter chicken with garlic naan. Naan is like a bread that’s usually eaten with lots of ghee.
The day finally arrived, and they welcomed me warmly, and then they took me to a dining table where some dishes were already served. The naan looked amazing, full of sesame seeds and ghee. After sitting, the host served us some of the butter chicken. I hesitated at first, careful not to get in over my head with the spice level. But after the first nibble, I was hooked.
The sauce, which is actually known as gravy or curry, was so creamy, silky, and buttery that it seemed like velvet on my palate. The chicken was juicy and tender. The curry base of tomatoes and garlic created a savory foundation.
So, how spicy was it? It was as spicy as anything I had ever tasted, but the butter and cream provided sufficient balance to make it almost comforting – almost. That dinner stayed with me forever, and I never forget that taste.
Weeks later, I began to crave the spicy curry again. So, I decided to give it a try, but put a little Latin twist on it – along with dialing back the heat by one notch. I called my friend and asked her to share her mother’s recipe. I also did some research on Google and began tinkering. I’m happy with the result. This dish offers a spice level in the medium to medium-high range – enough to get a near-true curry experience, but not lethal.
Ingredients:
- 2 lbs. boneless chicken breast (cubed)
- 3 tablespoons butter
- 3 tablespoons of vegetable oil
- 1 medium chopped onion
- 6 cloves minced garlic
- 1 tablespoon of garlic (pressed)
- 3 crushed tomatoes
- 1/2 cup tomato paste
- 3/4 cup heavy cream
- 1/2 cup of yogurt
- 1 teaspoon of red chili flakes
- 1 teaspoon of paprika powder
- 1-1/2 teaspoons salt
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon of tikka masala mix
- Fresh cilantro to garnish
Instructions:
Prep the chicken
First, cut the boneless chicken breast into cubes and marinate them with yogurt, red chillies, paprika, garam masala, black pepper, turmeric, salt, and cumin powder. Let it marinate for an hour and absorb the flavors.
The curry
Use a large saucepan and melt the butter with 1 tablespoon of oil over medium heat. Sauté the onions, garlic, and ginger until they are golden brown. Then add the crushed tomatoes and simmer them for 5 minutes.
Cook chicken
Take another pan and add two tablespoons of oil, and cook the marinated chicken over medium heat. Turn off the heat when the chicken is cooked 70%.
Bringing it together
Stir the sauce, then add 1/2 cup canned tomato puree. Lower the heat and add your chicken. Add heavy cream and remaining spices: salt, pepper, chili flakes, turmeric, garam masala, cumin seeds, and tikka masala. Stir it gently and cook for 10 minutes on low heat, until the chicken is tender and juicy.
Serving
Taste for salt and adjust if needed. Add butter to enrich the buttery flavor, then garnish with cilantro and a pinch of garam masala. You can also add more cream to increase silkiness and tone down the heat.
Tip:
If you want to dial down the spice level even further, you can keep the dish mild by adding more yogurt and more heavy cream.