Here’s an excellent butter chicken recipe given to me by a dear, past co-worker. I’ve modified it slightly to suit my own tastes. Feel free to do the same! This recipe is extremely versatile.
If you’d like to make it vegetarian, simply replace the chicken with tofu or soy-based imitation chicken.
Making it vegan is a little trickier. Replace the cream with soy milk and vegan plain yogurt. Switch the butter with vegan butter. Holy Cow! has a great vegan butter chicken recipe here: http://www.holycowvegan.net/2011/12/tofu-makhani.html
- 2 tbsp. butter
- 1 pkg large chicken breast
- 1 cup basmati rice
- 500ml 15% and/or 35% cooking cream
- 1.5 tbsp. hot curry paste (Patak’s is good)
- 1 tbsp. tomato paste
- 2 tbsp. cherry sauce
- 1 diced tomato
- 4 diced mushrooms
- 1 tsp. cumin
- 1 tsp. masala
- peas, to garnish
- Prepare the rice in a separate pot.
- Cut the chicken into little morsels.
- Place the butter into a big pan and cook at mid/low heat.
- Add the chicken into the pan with butter.
- Once the chicken is cooked to a white/beige color, add the tomato, mushrooms, and any additional veggies of your choosing.
- Add the curry paste to the pan and dissolve. Stir as needed.
- Lower heat and add the cream and tomato paste. 35% cream makes a nice thick sauce, though it can sit heavy and 15% is a bit too thin, combining the two can create the optimal thickness.
- Add the cherry sauce to cheer it up, ketchup may also be used.
- Add the cumin, masala, and even chili powder to one’s liking.
- Place the desired portion of sauce and chicken onto a bed of rice.
- Garnish with peas.
Serves 2-4 people, depending on portion.
The recipe’s author recommends naan bread as a fun side to this meal. Thinly coat a pan with vegetable oil, bring to medium heat, and cook the bread a minute on each side.
“What’s Cookin’, Good Lookin’?” was the text on a Valentine’s Day card given to me by my childhood crush. Pictured was a cartoon, bipedal cat cooking happily in a kitchen. I’ve kept it all these years.