When I made this dish the other night I promised a couple of friends that I would post the recipe on the blog this week so that they could make it themselves. And since I don’t want to make anyone mad at me. And since I really really really liked this chicken I figured the sooner the better so alas I am sharing it with you today. Its spicy, its buttery and, as my one of my co-workers said when I brought the leftovers in the next day, just the aroma will make your mouth water and leave you longing for that first bite.
I was first introduced to butter chicken at my local Indian restaurant. To tell you the truth I wasn’t very keen on the idea of tomatoes and butter sauce, but one night I decided to give it a try. It was love at first bite. The sauce was spicy, the chicken was tender. From then on it was the dish I ordered whenever we visited the restaurant.
Despite the fact that I loved it so much, it took me a while to finally try the dish at home. For some reason I thought that it might be hard to make. However, after asking around a bit I found out that it isn’t really that difficult and most of the ingredients are a staple in most kitchens. The only thing you might not have on hand is garam masala which is a blend of spices like cumin, cloves, star anaise, nutmeg. You shouldn’t have a problem finding it in the spice aisle of your local grocery store.
Combine garam masala, 1/2 teaspoon salt, ginger, garlic and olive oil in a bowl. Pour over chicken. Stir to coat. Cover and refrigerate for 2 hours.
Heat a skillet over medium heat. Cook chicken until browned. Transfer to a plate.
In the same pan you cooked the chicken in melt butter over medium heat. Add onions and cook just until softened, about 5 minutes. Return chicken to the pan and stir in remaining ingredients. Reduce heat and allow to simmer for 30 minutes. Serve.