If you’re feeling like trying out something new for dinner tonight, why not try making some delicious butter chicken? It’s a classic Indian dish that’s packed with flavor and easy to make! Below are two great options for butter chicken cooking sauce that we’ll use for this recipe.
Patak’s Butter Chicken Cooking Sauce
Ingredients:
- 2 lbs boneless chicken breast or thighs, cut into bite-sized chunks
- 1 jar Patak’s Butter Chicken Cooking Sauce
- 2 tbsp oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1/2 cup heavy cream or coconut milk
- Salt and pepper to taste
- Rice, naan, or other accompaniments of your choice
Instructions:
- Heat the oil in a large skillet over medium-high heat. Add the onion and sauté for 3-4 minutes until they are soft and translucent.
- Add the garlic and ginger and sauté for another minute until fragrant.
- Add the chicken and cook for about 5 minutes until it is browned on all sides and nearly cooked through.
- Add the Patak’s Butter Chicken Cooking Sauce, stir well, and bring the mixture to a simmer. Cook for another 10-15 minutes until the chicken is completely cooked through.
- Stir in the cream or coconut milk and season with salt and pepper to taste. Simmer for another few minutes to let the flavors meld.
- Serve hot with rice, naan, or any accompaniments of your choice.
Farm Boy’s Butter Chicken
Ingredients:
- 2 lbs boneless chicken breast or thighs, cut into bite-sized chunks
- 1 cup plain Greek yogurt
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tbsp garam masala
- 1/2 cup cashew nuts
- Salt and pepper to taste
- 2 tbsp oil
- 1 onion, finely chopped
- 1/2 cup heavy cream or coconut milk
- Rice, naan, or other accompaniments of your choice
Instructions:
- In a large bowl, mix together the yogurt, garlic paste, ginger paste, turmeric, chili powder, cumin, coriander, and garam masala.
- Add the chicken to the bowl and stir well to coat it with the marinade. Cover and let the chicken marinate for at least 1 hour or overnight in the refrigerator.
- Preheat the oven to 375 degrees F.
- Spread the cashew nuts on a baking sheet and roast them for 5-10 minutes until they are lightly browned and fragrant.
- Heat the oil in a large skillet over medium-high heat. Add the onion and sauté for 3-4 minutes until they are soft and translucent.
- Add the marinated chicken to the skillet and cook for about 5 minutes until it is browned on all sides and nearly cooked through.
- Transfer the chicken and onions to an oven-safe casserole dish or baking dish.
- In a blender or food processor, blend the roasted cashew nuts with enough water to make a smooth paste. Add the cashew paste to the skillet and scrape up any browned bits from the bottom of the pan.
- Add the heavy cream or coconut milk and stir well. Cook for another few minutes until the sauce has thickened slightly.
- Pour the sauce over the chicken in the casserole dish. Cover the dish with foil and bake for 25-30 minutes until the chicken is completely cooked through and the sauce is hot and bubbly.
- Serve hot with rice, naan, or any accompaniments of your choice.
Whichever butter chicken recipe you decide to go with, you’re sure to impress your family and friends with this delicious and flavorful dish! Bon appétit!