Being a meal that’s requested almost weekly by my kids, butter chicken now features quite often on my menu. I’ve tried and tested many recipes as well as different versions of butter chicken, as kids can be quite picky and seem to know the ‘type’ and ‘flavour’ of meals which they want replicated at home, especially when said meals are usually eaten off restaurant menus.
The following recipe is loosely based on a recipe which I had tried, but gave up on, as the kids were not happy with it. The idea of the onion / tomato base appealed to me and thus I played with the idea while using my own spicing and method… Finally, the kids were happy.
It is now my ‘go to’ after the kids gave it a thumbs up, and being so quick and simple, I usually whip it up fresh, late in the afternoon close to supper time. The naan breads are purchased from Desais butchery and is something which I keep in my freezer for days when I’m lazy to make it from scratch.
4 chicken fillets washed, slit and cubed
Marinate the fillets in following:
Salt to taste
1 tsp Red ginger garlic masala
1 tsp crushed garlic
1/2 tsp crushed dhana ( coriander powder )
1/2 tsp crushed jeeru ( dried cumin )
1/2 tsp Arad ( turmeric )
1/2 – 1 tsp Red chilli paste
In a pot:
Chop up 1 small onion and add 1 small tomato which has been liquidized or puréed. Add a 1/4 cup water and boil till softened. Once softened add in a little olive oil along with the chicken and cook till done and the tomato / onion has melded and become saucy. During the last 5 minutes of cooking, throw in 250mls fresh cream. Cook till thickened. Top with chopped dhania and serve with hot naan bread.