Today we are making a famous dish called butter chicken. Right now we are going to be making that delicious butter sauce that ties the whole recipe together. There is a process to making this recipe just as any other there is for any other recipe. Earlier we followed the steps that brought us to having some lovely tandoori style chicken that we are going to add into our butter chicken sauce and convert to butter chicken with the following ingredients and directions.
- Precooked tandoori style chicken
- 4 tablespoons of butter
- Pre-made wet spice mixture
- Pre-blended tomato, chilli, and ginger mixture
- ½ of a cup of heavy cream
- Roasted crushed cumin seeds
- Chopped cilantro
The first thing we need to do is to make sure we have all of our ingredients for when we need them. We also need a very large sauté pan for this step. Turn on your burner to about medium, medium-high heat and put on your sauté pan. Add in half of the butter this recipe calls for, which is 2 tablespoons. Make sure you spread the butter around on the bottom of the pan first so the chicken doesn’t stick. Once the butter melts and starts to froth up a bit you need to put the chicken pieces in there. We want to lightly sear the chicken pieces so they can pick up some of that great butter flavor. Use the best quality butter that you can get for this dish since it’s the star of the show. Make sure to turn the chicken often in the pan and they should be ready for the next step within a couple of minutes. The chicken should be seared lightly and have a little bit more browned spots. It should have a sort of a shiny buttery looking glaze. Once you’re chicken fits this description it’s ready to take off the heat and place onto a plate. It was already cooked so we don’t have to worry about putting it back on the same plate.
Now we are going to take our wet spice mixture and add that to the sauté pan. We are going to cook this, stirring it just until the liquid evaporates and you can smell the spices. This only takes a moment. Then we can add our tomato mixture from the blender that has the chillies and ginger. Stir that up really well and cover it. Let the mixture simmer for about 5 to 8 minutes on low. When that time has passed you can remove the lid. You will see that it is slightly reduced and notice how great it smells. Now we are going to add our half cup of heavy cream and our salt which you would adjust to taste when the dish is finished. Make sure to stir that in really well and we will be ready to add in the chicken pieces. Bring that up to a simmer and put the lid back on and let it gently cook for another 8 – 10 minutes. Turn the pieces around in the sauce to make sure they are all nicely coated. Then to finish the dish we can add in our roasted, crushed, cumin seeds and chopped cilantro, as well as our other two tablespoons of butter. If your sauce thickens up quite a bit while simmering, you would add more cream to thin it to the consistency that you want. Fold the crushed cumin seeds and cilantro in to mixture and break your butter into pieces to place around in the pan and let melt. This dish goes well with naan bread. Now your butter chicken is done and you can put it in your serving dish for your guests to enjoy.